scholarly journals Development of QuEChERS Method for the Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products Using GC-MS from Qatar

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Hussain Al-Thaiban ◽  
Nada Al-Tamimi ◽  
Murad Helaleh
Keyword(s):  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Fast Method ◽  
Gas Chromatograph ◽  
Quechers Method ◽  
Commission Regulation ◽  
Polycyclic Aromatic ◽  
Wet Weight ◽  
Meat Samples

A simple and fast method for the determination of PAHs in smoked meat samples was described. The QuEChERS (Z-Sep) procedure was used for sample preparation. Gas chromatograph-mass spectrometer with electron ionization (EI) was used to separate and detect the PAHs. All 16 common PAHs were analyzed successfully. Matrix-matched calibration was applied. Spiked samples were performed at 1 ng/g (n=10) and 10 ng/g (n=10) for two days. Overall recoveries of PAHs were within 74 to 117%, with RSDs within 1.15 to 37.57% and 1 and 10 ng/g wet weight for first and second day, respectively. In most of the analyzed smoked meat samples, there were no exceeded levels compared to the maximum levels declared by Commission Regulation (EU) number 835/2011. The method can be recommended for routine analysis for laboratories having a large number of samples.

scholarly journals POLYCYCLIC AROMATIC HYDROCARBONS IN THE ORGANIC PHASE EXTRACTED FROM CHARCOAL FOR BARBECUE

2018 ◽  
Vol 41 (5) ◽  
Author(s):  
Ananias Francisco Dias Júnior ◽  
Carlos Rogério Andrade ◽  
José Otávio Brito ◽  
Simone Possedente Lira ◽  
Azarias Machado de Andrade ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Mass Spectrometer ◽  
Apparent Density ◽  
Organic Phase ◽  
Aromatic Hydrocarbons ◽  
Calorific Value ◽  
Gas Chromatograph ◽  
Polycyclic Aromatic ◽  
The City

ABSTRACT Charcoal is a widely used product for barbecue, however, its quality for said use has not been well studied. Polycyclic aromatic hydrocarbons (PAHs) are a class of carcinogenic compounds that can be present in charcoal. Thus, the objective of this study was to analyze the organic phase extracted from charcoal by organic solvents, regarding the presence of PAHs. For this, a commercial charcoal brand was acquired, collected in establishments in the city of Piracicaba, São Paulo. Complementary tests were carried out to identify the wood used in the production of charcoal, such as determination of humidity, apparent density, immediate composition, calorific value, and combustion index. The organic phase extracted from the charcoal using cyclohexane was analyzed in a gas chromatograph coupled to a mass spectrometer (GC/MS) for identification of a class of sixteen PAHs. In general, charcoal presented regular characteristics for barbecue. All PAHs analyzed were detected in the organic phase extracted from the charcoal, but the observed values were below the quantified limit determined

Improved Enzyme-Linked Immunosorbent Assay for Determination of Soy Protein in Meat Products

1987 ◽  
Vol 70 (3) ◽  
pp. 582-587
Author(s):  
James H Rittenburg ◽  
Alexandra Adams ◽  
John Palmer ◽  
John C Allen
Keyword(s):  
Sample Preparation ◽  
Immunosorbent Assay ◽  
Soy Protein ◽  
Meat Products ◽  
Enzyme Linked Immunosorbent Assay ◽  
Liquid Form ◽  
Protein Levels ◽  
Wet Weight ◽  
Meat Samples

Abstract An Indirect, Competitive Enzyme-Linked Immunosorbent Assay (Elisa) Has Been Developed For Quantitation Of Soy Protein In Meat Products. The Methodology Allows Rapid Aqueous Extraction Of Meat Samples Into A Liquid Form Suitable For Assay. The Assay Is Highly Specific For Soy Protein And Is Designed To Measure Soy Protein Levels Between 1 And 10% Of The Wet Weight Of The Sample. Standardized, Stabilized Reagents For Carrying Out The Procedure Are Commercially Available In A Kit. The Analysis, Including Sample Preparation, Can Be Completed Within A Workday, And The Actual Immunoassay In Less Than 60 Min.

scholarly journals QuEChERS Method Followed by Solid Phase Extraction Method for Gas Chromatographic-Mass Spectrometric Determination of Polycyclic Aromatic Hydrocarbons in Fish

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Mona Khorshid ◽  
Eglal R. Souaya ◽  
Ahmed H. Hamzawy ◽  
Moustapha N. Mohammed
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Solid Phase Extraction ◽  
Aromatic Hydrocarbons ◽  
Solid Phase ◽  
Phase Extraction ◽  
Quechers Method ◽  
Relative Standard ◽  
Fish Samples ◽  
Polycyclic Aromatic

A gas chromatography equipped with mass spectrometer (GCMS) method was developed and validated for determination of 16 polycyclic aromatic hydrocarbons (PAHs) in fish using modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) method for extraction and solid phase extraction for sample cleanup to remove most of the coextract combined with GCMS for determination of low concentration of selected group of PAHs in homogenized fish samples. PAHs were separated on a GCMS with HP-5ms Ultra Inert GC Column (30 m, 0.25 mm, and 0.25 µm). Mean recovery ranged from 56 to 115%. The extraction efficiency was consistent over the entire range where indeno(1,2,3-cd)pyrene and benzo(g,h,i)perylene showed recovery (65, 69%), respectively, at 2 µg/kg. No significant dispersion of results was observed for the other remaining PAHs and recovery did not differ substantially, and at the lowest and the highest concentrations mean recovery and RSD% showed that most of PAHs were between 70% and 120% with RSD less than 10%. The measurement uncertainty is expressed as expanded uncertainty and in terms of relative standard deviation (at 95% confidence level) is±12%. This method is suitable for laboratories engaged daily in routine analysis of a large number of samples.

Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus

Meat Science ◽  
2020 ◽  
Vol 164 ◽  
pp. 108088 ◽  
Author(s):  
Demetris Kafouris ◽  
Andri Koukkidou ◽  
Eftychia Christou ◽  
Militsa Hadjigeorgiou ◽  
Stelios Yiannopoulos
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Polycyclic Aromatic

scholarly journals Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
Mirja Hokkanen ◽  
Ulla Luhtasela ◽  
Pirkko Kostamo ◽  
Tiina Ritvanen ◽  
Kimmo Peltonen ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Fish Products ◽  
Smoked Fish ◽  
Fish Samples ◽  
Smoke Generation ◽  
Polycyclic Aromatic ◽  
The Mean ◽  
Meat Samples

Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method. In general, the determined PAH4 levels were relatively low and below the maximum levels. The mean concentrations of smoked fish samples were 0.7 μg·kg−1 for benzo[a]pyrene and 3.9 μg·kg−1 for the PAH4 sum, whereas in smoked meat samples, mean benzo[a]pyrene and PAH4 sum levels were 2.2 μg·kg−1 and 11 μg·kg−1, respectively. However, PAH4 sum concentrations ranged from not detected to 200 µg·kg−1 particularly among meat products, underlining the importance of controlling the smoking process. In this study, the effect of selected smoking parameters, i.e., smoking technique (direct/indirect), smoking time (less than five hours/more than five hours), smoke generation temperature (optimised/nonoptimised), and the distance (less than five metres/more than five metres) between the food and the smoke source, confirmed the linkage between the smoking factors and the PAH4 levels formed in fish and meat products. As guidance for a safe smoking process, it was demonstrated that an indirect smoking technique, a shorter smoking time, an optimised smoke generation temperature, and a longer distance from the smoke source generated lower PAH concentrations in food products. However, while a shorter smoking time generated lower PAH levels in meat products, the levels in fish products were unexpectedly higher than in those smoked for a longer time. Other factors, such as the smoking type (cold smoking/warm or hot smoking) and the fish size, may have affected this result.

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