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Nguyễn Thu Uyên, Đỗ Hoàng Giang(1), Hoàng Thùy Dương, Lưu Hải Nhi, Bùi Thị Nhật Lệ, Nguyễn Thị Thu Minh, Nguyễn Thị Hồng Anh, Nguyễn Thị Hồng Anh, Nguyễn Thị Luyến(2), Vũ Đức Nam, Nguyễn Tiến Đạt

HÀM LƯỢNG CÁC HỢP CHẤT TƯƠNG TỰ DIOXIN TRONG CÁC MẪU THỊT LỢN HUN KHÓI

LEVELS OF DIOXIN-RELATED COMPOUNDS IN SMOKED PORK SAMPLES

Tạp chí Phân tích Hóa, Lý và Sinh học

2024

4

15-23

Smoked pork samples were divided into 4 groups depending on the characteristics of sample matrices (fatty meat and lean meat) and combustion material (straw and mixture of straw and polyethylene). By using the GC-MS method and isotope dilution technique, content of each dioxin related compound (DRC) in smoked pork was quantified and utilized as a crucial dataset for further data analysis by po. As a result, DRC content on fatty meat was significantly higher than on lean meat with the same smoked condition. In addition, the presence of polyethylene in combustion material was determined as culprit of several DRC formations, like PCB 169, 234678-HxCDF and 1234678-HpCDF.

Smoked pork samples were divided into 4 groups depending on the characteristics of sample matrices (fatty meat and lean meat) and combustion material (straw and mixture of straw and polyethylene). By using the GC-MS method and isotope dilution technique, content of each dioxin related compound (DRC) in smoked pork was quantified and utilized as a crucial dataset for further data analysis by po. As a result, DRC content on fatty meat was significantly higher than on lean meat with the same smoked condition. In addition, the presence of polyethylene in combustion material was determined as culprit of several DRC formations, like PCB 169, 234678-HxCDF and 1234678-HpCDF.

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