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Determination of Polycyclic Aromatic Hydrocarbons in Processed Chestnut Products  

Seo, Il-Won (Department of food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
Nam, He-Jung (Department of food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
Kim, Dong-Hyuk (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.3, 2009 , pp. 339-344 More about this Journal
Abstract
Concentrations of polycyclic aromatic hydrocarbon (PAH) in processed chestnut products were determined by HPLC/FLD. The methodology involved procedures of sonication with water, extraction with hexane, and clean-up on a Sep-pak florisil cartridge. The PAH limits of detection (LOD) and limits of quantitation (LOQ) ranged from 0.012 to 0.382 ${mu}g/kg$ and from 0.042 to 1.273 ${mu}g/kg$, respectively. The coefficients of variation for intra- and inter-day assays were 0.02-4.48% and 0.37-9.83%, respectively, and the accuracies were 81.95-125.44% and 79.89-116.53%, respectively. The overall recoveries for eight PAHs spiked into the processed chestnut products ranged from 87.83 to 100.56%. As a result, PAH contents were not detected in the processed chestnut products.
Keywords
polycyclic aromatic hydrocarbon; processed chestnuts; benzo[${alpha}$]pyrene;
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