3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
EU
8 ,00
7 ,00
6 ,00
5 ,00
4 ,00
3 ,00
2 ,00
1 ,00
0 ,00
fication, which was obtained from blank experiments, was
0.01 μg kg –1 . RSD ranged from 0.01 to 20 %. These results
were similar for each type of procedures.
Conclusions
The content of polycyclic aromatic hydrocarbons in
analysed samples were very low, they ranged between 0.02
to 2.22 μg kg –1 for individual PAHs. These values are usually
found in uncontaminated foodstuffs. In conclusion we
can say that Czech honeys proved their traditional safety and
high quality.
NAPT - 7,306
ACENAPT - 10,413
FLU - 11,013
PHE - 12,045
2 ,00 4,00 6,00 8,00 10 ,00 12,0 0 14 ,00
M inutes
1 6,00 18 ,00 2 0,00 22,0 0 2 4,00 26,0 0
Fig. 1. 1. Chromatogram of PAhs PAHs in in honey from shops. The Conditions: conditions the of Waters analysis 2695 are shown Alliance in Section chromatographic 2
system with the
ANT - 13,247
s588
FLT - 14,249
PY - 14,989
BaA - 17,722
CHRY - 18,515
BbF - 20,174
This work has been supported by grant MSM6215712402
“Veterinary aspect of food safety and quality” of the Ministry
of Education, Youth and Sports of the Czech Republic.
REFEREnCES
1. Albero B., Sanchez-Brunete C., Tadeo J. L.: J. AOAC
Int. 86, 576 (2003).
2. Dobrinas S., Birghila S., Coatu V.: J. Food Compost.
Anal. 27, 71 (2008).
3. EC (European Commission) 2002: Opinion of the Scientific
Committee on Food on the risks to human health
of Polycyclic Aromatic Hydrocarbons in food. http://
ec.europa.eu/food/fs/sc/scf/out153_en.pdf. Date of
download 20.5.2008.
BkF - 21,383
BaPY - 22,126
DBahA - 23,678
BghiPE - 24,006
IPY - 24,994