Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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A study on analytical methods for polycyclic aromatic hydrocarbons in foods

식품 중 다환방향족탄화수소 분석법 연구

  • Kim, Yong-Yeon (Department of Food Science and Biotechnology, Dongguk University-Seoul) ;
  • Shin, Han-Seung (Department of Food Science and Biotechnology, Dongguk University-Seoul)
  • 김용연 (동국대학교 식품생명공학과) ;
  • 신한승 (동국대학교 식품생명공학과)
  • Received : 2022.01.17
  • Accepted : 2022.02.17
  • Published : 2022.03.30
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Abstract

This study was proceeded the analytical methods using various analytical instruments for polycyclic aromatic hydrocarbons (PAHs) in food products. Various analytical methods were developed to determine levels of PAHs including benzo[a]pyrene, benzo[a]anthracene, benzo[b]fluoranthene, and chrysene formed in various food products using gas chromatography-mass spectrometry (GC-MS), enzyme-linked immunosorbent assay (ELISA) and raman spectroscopy. Recently, the rapid on-site response for the detection of hazardous substances in food aims to develop an onsite rapid detection of a simplified technical analysis method to reduce the time and cost required for analysis of PAHs. Current PAHs detection methods have been reviewed along with new raman spectroscopy analytical method.

Keywords

References

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