PMID- 22063995
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20121002
LR  - 20111108
IS  - 0309-1740 (Print)
IS  - 0309-1740 (Linking)
VI  - 81
IP  - 1
DP  - 2009 Jan
TI  - Optimisation of microwave assisted extraction (MAE) for polycyclic aromatic 
      hydrocarbon (PAH) determination in smoked meat.
PG  - 275-80
LID - 10.1016/j.meatsci.2008.08.002 [doi]
AB  - A rapid extraction method involving microwave assisted extraction (MAE), followed 
      by sample clean-up on a silica cartridge, reversed-phase high performance liquid 
      chromatography (RP-HPLC) and spectrofluorimetric detection, was optimised for 
      polycyclic aromatic hydrocarbon (PAH) determination in smoked meat. Compared to 
      solvent extraction assisted by sonication, MAE, carried out with n-hexane on 2g 
      of lyophilised sample at 115 degrees C for 15min, allowed to obtain better extraction 
      efficiencies. Limits of quantification (LOQ, s/n=10) lower than 0.2mug/kg wet 
      weight were found for all PAHs, except for Fl (0.3mug/kg), P (0.6mug/kg) and IP 
      (0.4mug/kg). The optimised procedure, that presented good analytical performances 
      (with recoveries ranging from 77% to 103%, and precision within 10% for most of 
      the PAHs), was applied to determine PAH content in different smoked meat products 
      from the Italian market.
FAU - Purcaro, G
AU  - Purcaro G
AD  - Department of Food Science, University of Udine, Via Sondrio 2, 33100 Udine, 
      Italy.
FAU - Moret, S
AU  - Moret S
FAU - Conte, L S
AU  - Conte LS
LA  - eng
PT  - Journal Article
DEP - 20080808
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
EDAT- 2009/01/01 00:00
MHDA- 2009/01/01 00:01
CRDT- 2011/11/09 06:00
PHST- 2007/08/18 00:00 [received]
PHST- 2008/07/04 00:00 [revised]
PHST- 2008/08/01 00:00 [accepted]
PHST- 2011/11/09 06:00 [entrez]
PHST- 2009/01/01 00:00 [pubmed]
PHST- 2009/01/01 00:01 [medline]
AID - S0309-1740(08)00256-8 [pii]
AID - 10.1016/j.meatsci.2008.08.002 [doi]
PST - ppublish
SO  - Meat Sci. 2009 Jan;81(1):275-80. doi: 10.1016/j.meatsci.2008.08.002. Epub 2008 
      Aug 8.