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| Determination of Benzo[a]Pyrene in Smoked Meat Products by Soxhlet Extraction and Solid Phase Extraction Clean Up Combined with High Performance Liquid Chromatography |
| ZHAO Bing, LI Su, QI Biao, CHEN Wen-hua, LI Jia-peng, QU Chao, AI Ting, QIAO Xiao-ling |
| 1. China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China;
2. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China |
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Abstract The benzo[a]pyrene content in smoked meat products was determined by Soxhlet extraction, clean-up on a solid
phase extraction column and high performance liquid chromatography (HPLC). The analytical procedure required simple
operation and provided accurate and reliable results, with a recovery above 91%. It was particularly suitable for high-fat food
products and could also be applicable to determining benzo[a]pyrene in other meat products.
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2013, Vol. 27 
