Determination of Polycyclic Aromatic Hydrocarbons (PAH) in grilled chicken satay

Ong, Hoon Chen (2007) Determination of Polycyclic Aromatic Hydrocarbons (PAH) in grilled chicken satay. Universiti Malaysia Sabah. (Unpublished)

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Abstract

The polycyclic aromatic hydrocarbons (PAH) in grilled chicken satay have been qualitative and quantitative determined using reversed phase column Supleco 516 C18 high performance liquid chromatography (HPLC). Acetonitrile-water gradient (75:25) was used as mobile phase, and the PAH compounds were detected at wavelength 254 nm by UV Detector. Testing samples were prepared by diluting the sample extraction with mobile phase followed by filtration. The figures showed that 5 types of PAH compounds, which are benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, benzo(g,h,i)perylene, and indeno(1,2,3-cd)pyrene were present in grilled chicken satay. The results showed .that grilled chicken meat contains the .highest amount of indeno(1,2,3-cd)pyrene with concentration of 5.16 x 10-3 mgkg-1 when grilled under 200°C. Grilled chicken meat contains the least amount of benzo(k)fluoranthene with .concentration.of 1.54 x 10-3 .mgkg-1 and 2.02 .x 10-3 .mgkg-1 when grilled .under 180°C and 200°C, respectively. Higher temperature was found to directly affect the concentration of PAH compounds generated during grilling process.

Item Type: Academic Exercise
Uncontrolled Keywords: polycyclic aromatic hydrocarbons (PAH), chicken satay, high performance liquid chromatography (HPLC)
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 21 May 2013 02:59
Last Modified: 13 Oct 2017 08:55
URI: http://eprints.ums.edu.my/id/eprint/6009

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