Polycyclic aromatic hydrocarbons in Iranian Kebabs

被引：72

作者：

Gorji, Mohamad Es'haghi ^{[1
]}

Ahmadkhaniha, Reza ^{[2
]}

Moazzen, Mojtaba ^{[1
]}

Yunesian, Masud ^{[3
,4
]}

Azari, Ali ^{[1
]}

Rastkari, Noushin ^{[4
]}

机构：

[1] Univ Tehran Med Sci, Dept Environm Hlth, Sch Publ Hlth, Tehran 1417613151, Iran

[2] Univ Tehran Med Sci, Dept Human Ecol, Sch Publ Hlth, Tehran 1417613151, Iran

[3] Univ Tehran Med Sci, Sch Publ Hlth, Tehran 1417613151, Iran

[4] Univ Tehran Med Sci, CAPR, IER, Tehran 1417613151, Iran

来源：

FOOD CONTROL | 2016年 / 60卷

关键词：

Polycyclic aromatic hydrocarbon (PAH); SCF-15; Grilled meat; Kebab; Magnetic solid-phase extraction; GC-MS; WALLED CARBON NANOTUBES; GAS-CHROMATOGRAPHY; MEAT-PRODUCTS; GRILLED MEAT; MASS-SPECTROMETRY; DIETARY EXPOSURE; SMOKED MEAT; PAHS; CHARCOAL; COOKING;

D O I：

10.1016/j.foodcont.2015.07.022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The presence and amount of 15 polycyclic aromatic hydrocarbons (PAHs) were determined in four types of commonly consumed well-done grilled meat (Kebab) in Tehran restaurants. The main goal was to assess the hazard potential of grilled meat prepared in Tehran restaurants and to determine the contributions of fuel and meat types on concentrations of PAHs in Kebabs. Based on the results, the total PAHs concentration was in the range from 7.37 to 17.94 mu g kg(-1). The differences in PAHs concentrations were found to be significant between charcoal and gas-grilled samples as well as between different meat types. The highest and lowest concentrations of PAHs were detected in charcoal grilled chicken wings and gas grilled chicken meat respectively. Benzo[a]pyrene (BaP), one of the main indicators for the occurrence of PAHs in food, was detected in all the samples in the range of 0.28-5.81 mu g kg(-1). In addition, four samples exceeded the maximum acceptable limit for BaP established by the European Commission. (c) 2015 Elsevier Ltd. All rights reserved.

引用

页码：57 / 63

页数：7

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