A new method has been developed for the extraction of polycyclicaromatic hydrocarbons (PAH) from meat products using propylene carbonate. The extracts obtained with propylene carbonate and petroleum ether, can be determined and separated without complications either by thin layer chromatography or liquid gas chromatography.
By means of steam distillation at high boiling temperature (130-170°C) the phenolic compounds of smoke were isolated from smoked meat products. Eugenol, siringaldehyde acetosyringone and acetovanillone are predominant in hot smoked meat products whereas guaiacol, maltol, phenol and m-cresol are predominant in cold smoked products.
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