Measurement of Safrole and Isosafrole in Ham

摘要

ABSTRACTSafrole, isosafrole, and mixtures of the two compounds were added to boiled or cooked ham at the 100 ppm level to simulate products that might be obtained in a smoking process in which sassafras wood is used. Samples of the ham were extracted with mixtures of hex‐anetethyl acetate by a modified “dry column” procedure and were freed from the bulk of the accompanying neutral lipids by HPLC or by preparative TLC. Quantitation was by capillary GC with FID detection. Recoveries ranged from 85‐95 depending on the procedu