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Analysis of Polycyclic Aromatic Hydrocarbon Content in Coffee Beans with Different Preparation Method  

Nam, He-Jung (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
Seo, Il-Won (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
Shin, Han-Seung (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.2, 2009 , pp. 157-161 More about this Journal
Abstract
This paper proposes an analytical method for determining amounts of polycyclic aromatic hydrocarbons (PAHs; benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i] perylene) in coffees beans. Soxhlet extraction and liquid/liquid extraction were tested for the quantification of seven PAHs. Soxhlet extraction was followed by cyclohexane extraction and used a silica cartridge. Liquid/liquid extraction was followed by n-hexane extraction and utilized a florisil cartridge. The extracts were analyzed by HPLC-fluorescence detection (FLD) with a Supelcosil LC-PAH column. The PAH recoveries ranged from 78.68 to 96.28% for the liquid/liquid extraction, and from 67.47 to 84.60% for the Soxhlet extraction.
Keywords
coffee; polycyclic aromatic hydrocarbons; benzo[a]pyrene; saponification;
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