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Characteristics of PAH Occurrence during Meat Cooking

육류가공식품의 조리방법에 따른 PAHs 발생 특성에 관한 연구

  • Lee, Byung ho (Department of Environmental Engineering, Inje University) ;
  • An, Yu Jin (Department of Environmental Engineering, Inje University) ;
  • Park, Dong Yun (Department of Environmental Engineering, Inje University) ;
  • Byun, Gi Young (Department of Environmental Engineering, Inje University) ;
  • Kim, Kyoung Dong (Department of Environmental Engineering, Inje University) ;
  • Lee, Mi Lim (Department of Dental Hygiene, Honam University) ;
  • Seo, Jung Bum (Nuri Environmental Technology Center Co., Ltd.) ;
  • Park, Eun Young (College of Korean Medicine, Gachon University) ;
  • Park, Heung Jai (Department of Environmental Engineering, Inje University)
  • 이병호 (인제대학교 환경공학과) ;
  • 안유진 (인제대학교 환경공학과) ;
  • 박동윤 (인제대학교 환경공학과) ;
  • 변기영 (인제대학교 환경공학과) ;
  • 김경동 (인제대학교 환경공학과) ;
  • 이미림 (호남대학교 치위생학과) ;
  • 서정범 ((주)누리환경기술센터) ;
  • 박은영 (가천대학교 한의대학) ;
  • 박흥재 (인제대학교 환경공학과)
  • Received : 2016.05.13
  • Accepted : 2016.09.27
  • Published : 2016.11.30

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.

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