SPECTROFLUORIMETRIC MEASUREMENTS OF TRACE QUANTITIES OF POLYCYCLIC AROMATIC HYDROCARBONS IN AROMA SUBSTANCES EMULSIONS AND PIGMENTS USED AS FOOD ADDITIVES

Joanna Masłowska; Barbara Swat

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Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published Our new CiteScore2023 from SCOPUS New IMPACT FACTOR 2023

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SPECTROFLUORIMETRIC MEASUREMENTS OF TRACE QUANTITIES OF POLYCYCLIC AROMATIC HYDROCARBONS IN AROMA SUBSTANCES EMULSIONS AND PIGMENTS USED AS FOOD ADDITIVES

Joanna Masłowska

Barbara Swat

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Publication date: 1997-12-31

Pol. J. Food Nutr. Sci. 1997;47(4):121-128

KEYWORDS

aroma substances

food additives

food impurities

polycyclic aromatic hydrocarbons

spectrofluorimetry

ABSTRACT

The content of trace quantities of polycyclic aromatic hydrocarbons (PAH) in food pigments and aroma substances and emulsions was successfully measured by spectrofluorime- try. The measurement results of trace quantities if eight selected PAH such as benzo(a)pyrene, perylene, fluorence, fluoranthene, phenanthrene, chrysene and anthracene are given. The measurements were carried out using a fluorescence spectrophotometer with a modern software. PAH were isolated from the samples by extraction with cyclohexane in an ultrasonic shaker, the optimal extraction time found being 40 min. From the experimental data it results that the content of benzo(a)pyrene in the tested samples ranges from 0.3 to 2.9 µg/kg, with the detection limit for benzo(a)pyrene being 0.1 ng/g.

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INFLUENCE OF FOOD ADDITIVES AND CONTAMINANTS (NICKEL AND CHROMIUM) ON HYPERSENSITIVITY AND OTHER ADVERSE HEALTH REACTIONS – A REVIEW

INFLUENCE OF PLANT FIBRE WITH A SOLUBLE FRACTION UPON STRUCTURE STABILISATION AND COLOUR CHANGES OF TWO-COMPONENT MEAT PRODUCTS

INFLUENCE OF SELECTED ADDITIVES ON COLLOID STABILITY OF ALCOHOLIC EMULSION CREAMS

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.