首页|Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: 'Androlla' and 'Botillo'
Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: 'Androlla' and 'Botillo'
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NETL
NSTL
Elsevier
The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Determination and quantification of PAHs in smoked sausages were performed by HPLC with fluorescence detection. Results showed, that total mean levels of PAHs found were higher in "Androlla" (36.45 μg/kg) than in "Botillo" (29.39 μg/kg) although no significant differences (P<0.05) were observed. In all examined samples content of phenanthrene was the highest in the two traditional sausage varieties. The maximum level for benzo[a]pyrene (BaP) of 5 μg/kg in smoked meat products was not exceeded in any samples. BaP represented 1.3% and 1.2% in "Androlla" and "Botillo" samples, respectively of the total sum of the 15 PAHs investigated in both sausages. Correlation statistic analysis (P<0.01) showed that BaP was a good marker for 6 IARC possible and probable carcinogenic PAHs in "Androlla" samples (R_(Bap/6IARC )= 0.63) and in "Botillo" samples (R_(Bap/6IARC) = 0.96).
NETL
NSTL
Elsevier
