{"title":"意大利坎帕尼亚传统烟熏乳制品中的多环芳烃(PAHs)","authors":"T. Cirillo, Nunzia Milano, R. A. Cocchieri","doi":"10.2427/6143","DOIUrl":null,"url":null,"abstract":"The smoked mozzarella and caciocavallo cheeses occupy a significant area among the traditional products in the Campania region. Smoked and non-smoked mozzarella and caciocavallo cheeses were screened for the presence of polycyclic aromatic hydrocarbons (PAHs). Total PAH concentration in non-smoked mozzarella ranged from 59.11 to 160.05 ig kg-1 wet weight (w.w.) and in that smoked from 67.49 to 399.90 ig kg-1 w.w. The total PAH content in non-smoked caciocavallo was between 36.70 and 248.59 ig kg-1 w.w.; in the smoked cheese, it varied from 72.52 to 1643.18 ig kg-1 w.w. The benzo(a)pyrene (BaP) values in all cheeses smoked by liquid smoke were higher than the permissible limit for BaP of 0.03 ig kg-1 for foods aromatised with liquid smoke.","PeriodicalId":89162,"journal":{"name":"Italian journal of public health","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2012-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Polycyclic aromatic hydrocarbons (PAHs) in traditional smoked dairy products from Campania (Italy)\",\"authors\":\"T. Cirillo, Nunzia Milano, R. A. Cocchieri\",\"doi\":\"10.2427/6143\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The smoked mozzarella and caciocavallo cheeses occupy a significant area among the traditional products in the Campania region. Smoked and non-smoked mozzarella and caciocavallo cheeses were screened for the presence of polycyclic aromatic hydrocarbons (PAHs). Total PAH concentration in non-smoked mozzarella ranged from 59.11 to 160.05 ig kg-1 wet weight (w.w.) and in that smoked from 67.49 to 399.90 ig kg-1 w.w. The total PAH content in non-smoked caciocavallo was between 36.70 and 248.59 ig kg-1 w.w.; in the smoked cheese, it varied from 72.52 to 1643.18 ig kg-1 w.w. The benzo(a)pyrene (BaP) values in all cheeses smoked by liquid smoke were higher than the permissible limit for BaP of 0.03 ig kg-1 for foods aromatised with liquid smoke.\",\"PeriodicalId\":89162,\"journal\":{\"name\":\"Italian journal of public health\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2012-05-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Italian journal of public health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.2427/6143\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Italian journal of public health","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2427/6143","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Polycyclic aromatic hydrocarbons (PAHs) in traditional smoked dairy products from Campania (Italy)
The smoked mozzarella and caciocavallo cheeses occupy a significant area among the traditional products in the Campania region. Smoked and non-smoked mozzarella and caciocavallo cheeses were screened for the presence of polycyclic aromatic hydrocarbons (PAHs). Total PAH concentration in non-smoked mozzarella ranged from 59.11 to 160.05 ig kg-1 wet weight (w.w.) and in that smoked from 67.49 to 399.90 ig kg-1 w.w. The total PAH content in non-smoked caciocavallo was between 36.70 and 248.59 ig kg-1 w.w.; in the smoked cheese, it varied from 72.52 to 1643.18 ig kg-1 w.w. The benzo(a)pyrene (BaP) values in all cheeses smoked by liquid smoke were higher than the permissible limit for BaP of 0.03 ig kg-1 for foods aromatised with liquid smoke.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
