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Optimization of an Analytical Method for Determination of Pyrene in Smoked Meat Products

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Abstract

In the present study, an analytical method was optimized for determination of pyrene by solid-phase extraction in Turkish foodstuffs including chicken and grilled meat samples. In accordance with this purpose, all of the parameters that may affect the signal of pyrene during analysis processes were optimized using high-performance liquid chromatography–mass spectrometry system. The optimized parameters for column temperature, injection volume, mobile-phase flow rate, and fragmentor potential were found to be 45 °C, 60 μL, 0.6 mL min−1, and 130 V, respectively. The optimized high-performance liquid chromatography–mass spectrometry method was applied for the determination and evaluation of pyrene in food samples that include chicken and grilled meat. The pyrene amount in meat samples was obtained in the range from 2.3 to 4.4 μg kg−1 for the normal grilled meat and chicken samples and from 12 to 135 μg kg−1 for exceedingly grilled samples. The results show that the concentration of pyrene is significantly dependent on the type of meat sample and cooking source. The limit of detection and quantitation was found to be 0.5 μg L−1 and 1.53 μg L−1, respectively.

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Acknowledgments

This research was a part of the Firat University Research Fund with grant no. 1533.

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Authors and Affiliations

  1. Faculty of Engineering, Department of Chemical Engineering, Munzur University, 62000, Tunceli, Turkey

    Muharrem Ince

  2. Faculty of Engineering, Department of Food Engineering, Munzur University, Tunceli, Turkey

    Olcay Kaplan Ince

  3. Sciences and Arts Faculty, Department of Chemistry, Firat University, Elaziğ, Turkey

    Mehmet Yaman

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  1. Muharrem Ince
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  2. Olcay Kaplan Ince
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  3. Mehmet Yaman
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Correspondence to Muharrem Ince.

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Muharrem Ince declares that he has no conflict of interest. Olcay Kaplan Ince declares that she has no conflict of interest. Mehmet Yaman declares that he has no conflict of interest.

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Muharrem Ince declares that he has not received any honoraries from any commercial companies.

Olcay Kaplan Ince declares that she has not received any honoraries from any commercial companies.

Mehmet Yaman declares that he has not received any honoraries from any commercial companies.

Muharrem Ince declares that this article does not contain any studies with human participants or animal subjects.

Olcay Kaplan Ince declares that this article does not contain any studies with human participants or animal subjects.

Mehmet Yaman declares that this article does not contain any studies with human participants or animal subjects.

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Ince, M., Kaplan Ince, O. & Yaman, M. Optimization of an Analytical Method for Determination of Pyrene in Smoked Meat Products. Food Anal. Methods 10, 2060–2067 (2017). https://doi.org/10.1007/s12161-016-0693-1

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  • DOI: https://doi.org/10.1007/s12161-016-0693-1

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