Quantitative Determination and Removal of Benzo[a]pyrene Residue in Meat Products by Fluorescence and Polymeric Micelle
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Quantitative Determination and Removal of Benzo[a]pyrene Residue in Meat Products by Fluorescence and Polymeric Micelle Weidong Wang 1 & Yue-E Sun 1
Received: 2 November 2016 / Accepted: 11 December 2016 # Springer Science+Business Media New York 2016
Abstract Benzo[a]pyrene (BaP) as a typical polycyclic aromatic hydrocarbon (PAH), is toxic and cancerogenic, and is widely present in processed foods especially in meat products that were smoked or salted. In this study, a robust and efficient method for quantitative determination and removal of BaP residue in meat product using fluorescence methods was introduced. A poly(ethylene glycol) (PEG) labeled at both ends with pyrene (Py-PEG-Py) was prepared and the polymer micelle was applied to remove BaP. The chemical structures of pyrene and BaP were similar so they tend to interact with each other. The steady-state fluorescence spectra showed that the ratios of excimer-to-monomer emission intensities (IE/IM) of the Py-PEG-Py sample remain constant when polymer concentration is below 0.25 g/L. Above this concentration, pyrene excimer is formed by both intramolecular and intermolecular interaction. The concentration indicates the critical micelle concentration (CMC) of Py-PEG-Py in aqueous environment. It was shown that a trace amount of BaP can be detected by fluorescence method. The fluorescence decays obtained at various polymer concentrations were also acquired by timeresolved fluorescence instrument. After the meat products were treated with Py-PEG-Py solution, BaP was completely encapsulated into the polymer micelles due to hydrophobic interaction between BaP and the pyrene pendants. In other words, BaP was fully dissolved into the micelles where the core of micelle was formed by pyrene stacking to create a hydrophobic domain and was completely separated from the meat products. This method is easy, swift, sensitive, and
* Yue-E Sun [email protected] 1
College of Food Engineering, Xuzhou Institute of Technology, 2 Lishui Road, XuZhou, Jiangsu Province 221111, China
accurate. It can be applied to determine and remove any PAH residues in food. Keywords Polycyclic aromatic hydrocarbon . Benzo[a]pyrene . Meat product . Fluorescence . Poly(ethylene glycol)
Introduction Nowadays, disease caused by food pollution as one of the most important issues on food safety and health has received widespread concerns in the world. The incidence rate of foodborne disease has risen to second place in total incidence rate of various diseases. Among all the issues regarding food safety, benzo[a]pyrene (BaP) pollution is the most common and wide problem (Lijinsky and Shubik 1964; Lo et al. 2004; García Falcón et al. 1999; APALedesma et al. 2014; Xi et al. 2015; Bo et al. 2015). Therefore, it is necessary and urgent to take effective measures to reduce or even eliminate the hazards of BaP to the human body. BaP is a polycyclic aromatic hydrocarbon (PAH). It is well known that PAHs have strong carcinogenic effects, especially for BaP, which contains five benzene rings. The International
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