Analysis of Benzo[a]pyrene Content and Risk Assessment

作者：Cho Hyoun Kyoung; Kim Meehye; Park Sung Kug; Shin Han Seung^*

来源：Korean Journal for Food Science of Animal Resources, 2011, 31(6): 960-965.

DOI：10.5851/kosfa.2011.31.6.960

• benzo[a]pyrene
• smoked meat product
• risk assessment
• margin of exposure

The content of benzo[a]pyrene from 69 smoked meat products commonly consumed in Korean food market was analysed with high performance liquid chromatography. Smoked meat products including smoked chicken, pork, turkey and duck were saponified, extracted and cleaned up to analyze the benzo[a]pyrene content. As a result of analysis from smoked meat products, the mean benzo[a]pyrene content was 0.42 mu g/kg and the highest content of benzo[a]pyrene was 2.87 mu g/kg detected in smoked chicken product. All somked meat products contained benzo[a]pyrene below the limit regulated by Korean Food and Drug Administration (KFDA). Exposure assessment of benzo[a]pyrene from smoked meat products ingestion was calculated by using National Health and Nutrition Survey (NHNS). The estimated lifetime average daily intake of benzo[a]pyrene was 0.187 ng/kg bw/d. Margin of exposure of benzo[a]pyrene was ranged from 1,657,754 to 3,957,219.

• 出版日期2011-12