000			01867nam a2200217Ia 4500
008			170324s9999 xx 000 0 und d
082			_a664
100			_aKannappan
100			_eResearcher
245		0	_aDetermination of polyaromatic hydrocarbons (PAH'S) in fresh processed and cooked fishes
245		0	_cby S. Kannappan
250			_aM. F. Sc
260			_aThoothukudi
260			_bFisheries College and Research Institute
260			_c1993
300			_a72p
500			_aInclude references
521			_a"Different fresh fish purchased from Tuticorin fish market, were made into various products viz. curry, cooked, deep fat fried, broiled and grilled. Samples from these were extracted for determination of polyaromatic hydrocarbons (PAH's) particularly chrysene, benzo(a)pyrene and dibenzanthracene using different organic solvents and evaporated in a vacuum evaporator at 60�C. They were dissolved in acetonitrile and analyzed for PAH content by High Performance Liquid Chromatography (HPLC). Authentic standards of chrysene, dibenzanthracene and benzo(a)pyrene (Sigma USA) were used for identification. A known aliquot of the sample was injected into shimadzu (HPLC LC6A JAPAN) shim-pack CLC - ODS (6.0mm i.dx 15 cm) column at 35�C column temperature at the flow rate 1ml/min. The values were measured at 254 nm with 0.005 absorbance. Hundred percent acetonitrile was used as mobile phase and the samples were identified and quantified under ternary gradient. Detectable quantities of PAH's have been found in samples of processed and cooked fish. Chrysene a mild carcinogen was present in majority of the samples analyzed, followed by dibenzanthracene. Benzo(a)pyrene was present only in broiled, grilled, shallow fat fried samples and salt dried fishery products."
650			_aPolyaromatic hydrocarbon - Processed fish
942			_cRF
999			_c11002 _d11002