食品中の多核芳香族炭化水素の定量 (第6報)

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書誌事項

タイトル別名
  • Determination of Polycyclic Aromatic Hydrocarbons in Foods (VI)
  • ショクヒンチュウ ノ タカク ホウコウゾク タンカ スイソ ノ テイリョウ 6
  • 3, 4-Benzopyrene in Vegetable Oils, Butter and Margarine
  • 植物性油, バターおよびマーガリン中の3,4-ベンズピレン

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抄録

The amount of 3, 4-benzopyrene was determined in vegetable oils, butter, and margarine according to the method for the foods that had been already published.<br>3, 4-Benzopyrene in vegetable oils was extracted with dimethylsulfoxide after dissolving in n-hexane using a separatory funnel, and one in butter and margarine was extracted using the wax extraction apparatus which had been contrived by Shiraishi, et al.<br>The clean up was proceeded through a silica gel column (1×30cm, petroleum ether: ether (9:1)) and a 1% water containing alumina column (1×30cm, n-hexane: ether (2:1)) in succession and then 3, 4-benzopyrene was determined by fluorophotometry.<br>The recovery of 3, 4-benzopyrene by the proposed method was 94.9% for vegetable oils and 95.2% for butter, when 3ppb of 3, 4-benzopyrene was added. In commercial samples, 3, 4-benzopyrene was detected at levels of 0.08 to 1.24ppb in 9 out of 12 samples of vegetable oils, 0.35 to 0.60ppb in all the 3 samples of butter, and 0.46 to 0.83ppb in all the 3 samples of margarine on the market.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 18 (5), 426-430_1, 1977

    公益社団法人 日本食品衛生学会

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