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  5. Fast GC-HRMS analysis of 16 priority PAH components in food

Fast GC-HRMS analysis of 16 priority PAH components in food

来源 :DaLian Internationall Symposia and Exhibition on Chromatogra | 被引量 : 0次 | 上传用户：zhangzhennan6
【摘 要】
：
The European Commission Regulation (EC) No 208/2005 of February 4, 2005, which came into force on April 1, 2005, regulates the maximum levels for benzo[a]pyrene in different groups of food of which ha
【作 者】
：
Ziegenhals  K Jira  W Speer  K Huebschmann  H.J 
【机 构】
：
Federal Research Centre for Nutrition and Food BfEL, Kulmbach, Germany
【出 处】
：
DaLian Internationall Symposia and Exhibition on Chromatogra
【发表日期】
：
2007年12期
【关键词】
：
PAH benzo[a]pyrene fast GC HRMS food safety meat flavor smoke 
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　　The European Commission Regulation (EC) No 208/2005 of February 4, 2005, which came into force on April 1, 2005, regulates the maximum levels for benzo[a]pyrene in different groups of food of which have the strongest ruling foods for infants and young children with max.1.0 μg/kg.The maximum level for smoked meats and smoked meat products is 5.0 μg/kg.The best known carcinogenic compound-benzo[a]pyrene-is used as leading substance.The German revision of the flavour directive of Mai 2, 2006 in § 2 (4) regulates the maximum level for benzo[a]pyrene at 0.03 μg/kg for all types of food with added smoke flavorings.
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