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Int. J. Environ. Res. Public Health 2012, 9(11), 4159-4169; doi:10.3390/ijerph9114159
Article

Evaluation of Benzo[a]pyrene in Food from China by High-Performance Liquid Chromatography-Fluorescence Detection

1,†
, 2,†
, 3,* , 4
, 4
, 4
, 4
, 1
, 4
 and 4,*
1 Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China 2 School of Public Health, Guangdong Medical College, Dongguan 510234, China 3 Key Laboratory of Marine Bio-resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China 4 Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China These authors contributed equally to this work.
* Authors to whom correspondence should be addressed.
Received: 21 September 2012 / Revised: 22 October 2012 / Accepted: 31 October 2012 / Published: 14 November 2012
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Abstract

The occurrence and levels of benzo[a]pyrene in various heat-treated foods from China were evaluated by high-performance liquid chromatography-fluorescence detection. In a total of 119 samples, 105 were found to contain benzo[a]pyrene at levels of 0.03 to 19.75 µg/kg. The benzo[a]pyrene contents in 12 animal source foods were higher than the Chinese maximum permissible level in food (5 µg/kg) and the highest level was 19.75 µg/kg, nearly four times the maximum permissible level. The results revealed a widespread carinogenic public health risk from benzo[a]pyrene in heat-treated foods. The highest benzo[a]pyrene levels were found in animal source samples such as charcoal-grilled and smoked meats, especially pork, beef and sausage, while trace levels of benzo[a]pyrene were present in grain food. Charcoal-grilled vegetables were found to also contain certain levels of benzo[a]pyrene. This study provided new information on benzo[a]pyrene content of a variety of heat-treated foods from China.
Keywords: benzo[a]pyrene; pollutant; food analysis; food safety; public health benzo[a]pyrene; pollutant; food analysis; food safety; public health
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Chen, Y.-H.; Xia, E.-Q.; Xu, X.-R.; Li, S.; Ling, W.-H.; Wu, S.; Deng, G.-F.; Zou, Z.-F.; Zhou, J.; Li, H.-B. Evaluation of Benzo[a]pyrene in Food from China by High-Performance Liquid Chromatography-Fluorescence Detection. Int. J. Environ. Res. Public Health 2012, 9, 4159-4169.

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