Analysis And Determination Of Benzo(a)Pyrene And Its Residual Regulation In Grilled Meat

Benzo(a)pyrene in grilled meat has caused attention in many countries, with food safety having been an attention problem in society. The method for determination of benzo(a)pyrene in national standard has some shortcomings such as inconvenient operation and low precision, therefore, establishing an effective and sensitive method is needed. This article optimized the method for determination of benzo(a)pyrene by high performance liquid chromatogram in grilled meat, the factors affecting benzo(a)pyrene content in grilled meat and its residual regulation during storage were also studyed. The content and results are as follows:A method of determination of benzo(a)pyrene in grilled meat products was optimized. Ultrasonic extraction, liquid-liqud extraction and solid phase extraction were used. The results showed that the benzo(a)pyrene from the grilled meat was extracted with ultrasonic wave, then extracted with dimethyl sulphoxide and cleaned with C₁₈ column, the recovery were 74.98%～108.82% ,the relative standard deviation were 2.35 %～3.82%,and the detection limit was 0.04μg·L^-1. This method was successfully used in the analysis of grilled meat sample.The effects of animal breed, fat content, processing conditions on the content of benzo(a)pyrene in grilled meat were studyed basing on the first chapter. The results showed that the concentration of benzo(a)pyrene was significantly affected by fat content and animal breed (P＜0.05). Grilled mutton had the highest and beef is the lowest. Benzo(a)pyrene content in roasted meat was lower than charcoal grilled meat. Meanwhile, as the oven temperature and grill time increased, the concentration of benzo(a)pyrene increased. When charcoal grilling, the distance between meat and flame also affected the content of benzo(a)pyrene,and benzo(a)pyrene content increased with increasing grill time.Transfer and degradation of benzo(a)pyrene which was the mainly carcinogen in grilled meat during storage were father studied. The results showed that the content of benzo(a)pyrene in grilled chicken surface was higher than that inside, and benzo(a)pyrene migrated to inside during storage; there were no significant changes(P＞0.05)of the contents of benzo(a)pyrene in polyethylene film; ultraviolet radiation accelerated benzo(a)pyrene degradation, the concentration of benzo(a)pyrene in grilled meat that was treated with ultraviolet radiation was lower than that in control, Meanwhile,as the irradiation time increased, the concentration of benzo(a)pyrene decreased obviously.