4 research outputs found
Using Box–Behnken design approach to investigate benzo[a]anthracene formation in smoked cattle meat samples and its’ risk assessment
No full textDetermination of Parent and Substituted Polycyclic Aromatic Hydrocarbons in High-Fat Salmon Using a Modified QuEChERS Extraction, Dispersive SPE and GC–MS
No full textOptimization of an analytical method for determination of pyrene in smoked meat products
No full textIn the present study, an analytical method was optimized
for determination of pyrene by solid-phase extraction
in Turkish foodstuffs including chicken and grilled meat samples.
In accordance with this purpose, all of the parameters
that may affect the signal of pyrene during analysis processes
were optimized using high-performance liquid chromatography–
mass spectrometry system. The optimized parameters for
column temperature, injection volume, mobile-phase flow
rate, and fragmentor potential were found to be 45 °C,
60 μL, 0.6 mL min−1, and 130 V, respectively. The optimized
high-performance liquid chromatography–mass spectrometry
method was applied for the determination and evaluation of
pyrene in food samples that include chicken and grilled meat.
The pyrene amount in meat samples was obtained in the range
from 2.3 to 4.4 μg kg−1 for the normal grilled meat and chicken
samples and from 12 to 135 μg kg−1 for exceedingly grilled
samples. The results show that the concentration of pyrene is
significantly dependent on the type of meat sample and
cooking source. The limit of detection and quantitation was
found to be 0.5 μg L−1 and 1.53 μg L−1, respectively
