HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1344-1353

  Janoszka, Beata ^a  

^a MEDICAL UNIVERSITY OF SILESIA   (Poland)

Author keywords

Benzo a pyrene; Food analysis; Garlic; HPLC; Onion; PAH; SPE

Indexed keywords

BENZO [A] PYRENE; FOOD ANALYSIS; GARLIC; HPLC; ONION; PAH; SPE;

ANTHRACENE; AROMATIC HYDROCARBONS; COLUMN CHROMATOGRAPHY; CONCENTRATION (PROCESS); EXTRACTION; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEATS; ORGANIC ACIDS; SILICA; SILICA GEL;

CHEMICAL CONTAMINATION;

BENZ[A]ANTHRACENE; BENZO[A]PYRENE; BENZO[B]FLUORANTHENE; BENZO[GHI]PERYLENE; BENZO[K]FLUORANTHENE; DIBENZ[A,H]ANTHRACENE; POLYCYCLIC AROMATIC HYDROCARBON; SILICA GEL;

ARTICLE; COLUMN CHROMATOGRAPHY; FLUORESCENCE; GARLIC; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; ONION; PORK; SOLID PHASE EXTRACTION;

ALLIUM CEPA; ALLIUM SATIVUM;

EID: 78751581820     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.097     Document Type: Article

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