HPLC-FLR法測定燒烤類食品中多環(huán)芳烴的 含量及質(zhì)量評價分析

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Determination of Polycyclic Aromatic Hydrocarbons in Barbecue Food in Chaoyang Area by HPLC-FLR and Quality Evaluation Analysis

WU Di

（Chaoyang Inspection and Testing Center， Chaoyang 122ooo， China）

Abstract： Objective： To establish a method for the determination of polycyclic aromatic hydrocarbons content in barbecued foods by high performance liquid chromatography-fluorescence detection （HPLC-FLR） investigate the residue situation of polycyclic aromatic hydrocarbons in barbecue foods in Chaoyang city，Liaoning province. Method： Atotal of60 samples of barbecue food from mobile stals，outdoor self-griledand fixedbarbecue restaurants in Chaoyang city were colected.The contents of 15 kinds of polycyclic aromatic hydrocarbons were detected by HPLC-FLR method. Result： The linear relationship of 15 kinds of polycyclic aromatic hydrocarbons was good within 1ng?mL-1 to 100ng?mL-1 ，the correlation coefficient r was greater than O.999，and the recovery rate met the analytical requirements.The overall detection situation of15 kinds of polycyclic aromatic hydrocarbons in barbecue foods in Chaoyang city is not optimistic.Some of them exceeded the limits in the GB 2762—2022 and the European Union standard. Conclusion： The residues of polycyclic aromatic hydrocarbons in barbecued foods are serious.Relevant departments should formulate corresponding barbecue norms and strengthen the monitoring of outdoor barbecues.

Keywords： polycyclic aromatic hydrocarbons; barbecue food; HPLC-FLR

多環(huán)芳 烴（Polycyclic Aromatic Hydrocarbons，PAHs）是一類廣泛存在的化合物，屬于環(huán)境污染物。（剩余2930字）