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  Determination of the level of benzo[a]pyrene in fatty foods and food supplements
 
 
Titel: Determination of the level of benzo[a]pyrene in fatty foods and food supplements
Auteur: van der Wielen, J. C. A.
Jansen, J. T. A.
Martena, M. J.
De Groot, H. N.
Veld, P. H. In't
Verschenen in: Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment
Paginering: Jaargang 23 (2006) nr. 7 pagina's 709-714
Jaar: 2006-07-01
Inhoud: A routine method was developed for the quantification of benzo[a]pyrene (BaP) in edible oils and food supplements. BaP is often taken as an indicator of the presence of polycyclic aromatic hydrocarbons. The method consists of on-line liquid chromatography clean-up followed by injection to an HPLC system with fluorescence detection. The method has good performance characteristics and gave good results in proficiency tests. From 2002 to 2004, about 1350 samples of oils and food supplements were analysed using this method to test the level of BaP. About 20% of the edible oils contained more than 1.2 µg kg-1 BaP (which is the limit applied by the Dutch Food and Consumer Product Safety Authority until 1 April 2005, and includes measurement uncertainty). In the case of food supplements, more then 30% contained too high levels of BaP, ranging from 1.2 to 135 µg kg-1.
Uitgever: Taylor & Francis
Bronbestand: Elektronische Wetenschappelijke Tijdschriften
 
 

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