Extraction and Estimation of Polycyclic Aromatic Hydrocarbons in Smoked Foods. II. Benzo (a) pyrene
1966 ◽
Vol 49
(3)
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pp. 611-617
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Keyword(s):
Abstract The carcinogen benzo(a)pyrene has been isolated from various smoked foods by modification of the general procedure for polycyclic aromatic hydrocarbons described in Part I. Recoveries of benzo(a)pyrene, added to 75, 100, and 150 g samples of frankfurters, fish, and cheese at levels of 1–2 ppb, ranged from 73 to 100%. Positive identification of the hydrocarbon recovered from feeds at levels as low as 0.02 ppb can be made from its fluorescence spectra.
1967 ◽
Vol 6
(2)
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pp. 130-134
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2015 ◽
Vol 11
(A29A)
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1981 ◽
Vol 1981
(1)
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pp. 341-345
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1995 ◽
Vol 5
(1-4)
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pp. 95-105
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2015 ◽
Vol 31
(1)
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pp. 32-40
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2019 ◽
Vol 146
◽
pp. 977-984
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1997 ◽
Vol 779
(1-2)
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pp. 123-130
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