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Levels of Polycyclic Aromatic Hydrocarbons in Fish, Shellfish and their Processed Products  

Hu, Soo-Jung (Department of Risk Analysis, National Institute of Toxicological Research)
Kim, Mee-Hye (Department of Risk Analysis, National Institute of Toxicological Research)
Oh, Nam-Su (Department of Risk Analysis, National Institute of Toxicological Research)
Ha, Jin (Department of Risk Analysis, National Institute of Toxicological Research)
Choi, Kwang-Sik (Department of Risk Analysis, National Institute of Toxicological Research)
Kwon, Ki-Sung (Department of Risk Analysis, National Institute of Toxicological Research)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.6, 2005 , pp. 866-872 More about this Journal
Abstract
Cocentrations of PAHs [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h.i)perylene, indeno(1,2,3-c,d)pyrene] in fish (n=120), shellfish(n=50) and their products (n=35) were estimated by saponification and extraction with n-hexane, clean-up on Sep-Pak Florisil Cartridges and HPLC/FLD. Overall recoveries for eight PAHs spiked into samples ranged from 90 to 106%. Mean level of benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene and indeno(1,2,3-c,d)pyrene were not detected, 0.01, 0.04, 0.07, 0.05, 0.004, 0.0008 and 0.06ng/g, respectively, similar to those reported by other countries.
Keywords
PAHs; benzo(a)pyrene; fish; shellfish;
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