烧烤肉类食品中苯并[a]芘的HPLC测定

The HPLC analysis of benzo(a)pyrene in barbecued meat foods

目的了解烧烤肉类食品中苯并[a]芘残留的含量水平,为食品卫生学研究和保护食用者安全提供实验数据。方法采用紫外可见吸收光谱确定检测波长,高效液相色谱检测,结合水浴回流、皂化去脂、有机溶剂萃取、低温浓缩等前处理方法。结果炭火烧烤的羊肉串样品中苯并[a]芘的含量均高于国家允许标准约一倍,大部分烧烤鸡肉的残留亦超过规定。结论烧烤肉类食品中苯并[a]芘残留量大部分超标,建议市民尤其是青少年不吃或少吃此类食品并加强对烧烤摊贩的监督管理。

Objective To study the contents of benzo（a） pyrene in barbecued meat foods in the market in order to provide some data for hygiene studying in food and protect security of consumers. Methods Ultraviolet-visible absorption spectroscopy（ UVAS ）was used to determine the detecting wavelength. Before high performance liquid chromatography（HPLC） was performed, refluxing in waterbath was used for saponification and solvent extraction. Furthermore low temperature concentration was also a necessary prerequisite process for guaranteeing the quantity of the detected samples. Results Benzo（a） pyrene was found in all lamb shashlik roasted by coals and the concentration was twice times higher than national standard, and most of the concentration of grilled chicken was also beyond the standard. Conclusion The concentration of benzo （a） pyrene in most of barbecued meat foods in the market were beyond the standard, and it suggested for the citizen especially teenagers that the barbecued meat foods shouldn＇ t be eaten or should eat less and administration of food pedlars should be supervised.