육류가공식품의 조리방법에 따른 PAHs 발생 특성에 관한 연구 = Characteristics of PAH Occurrence during Meat Cooking

다국어 초록 (Multilingual Abstract)

In this study, the concentrations of polycyclic aromatic hydrocarbons (PAHs) were investigated in meat process food and for cooking methods (pan-frying and charcoal fire). The methodology involved liquid-liquid extraction, silica gel cartridge clean-up and determination by gas chromatography/mass spectrometry (GC/MS). The recovery of 17 PAHs spiked into these samples ranged from 66.6 % to 98.0% and the coefficient of variation was less than 10%, but that of dibenz(a,h)anthracene was 16.39%. The mean concentration of total PAHs in processed samples was ND∼7.2 ng/g, whereas that pan-fried and charcoal-fired samples were ND∼22.1 ng/g and, 12.7∼367.8 ng/g, respectively. Therefore, the concentrations of total PAHs in cooked samples were higher than in original samples and charcoal-fired samples had the highest total PAH levels.

참고문헌 (Reference)

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