PRODUCTION, PURIFICATION AND HPLC IDENTIFICATION OF THREE LIGHT POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) AS ENVIRONMENTAL POLLUTANTS IN WOOD CHARCOAL GRILLED MISRI CHICKEN TISSUES

摘要

During present study focus was given on the effect of grilling on the production of three light polycyclic aromatic hydrocarbons (naphthalene, phenanthrene and pyrene) in seven organs (chest, gizzard, heart, leg, liver, neck and wings) of Misri chicken variety. After saponifying each grilled sample, the experimental polycyclic aromatic hydrocarbons (naphthalene, phenanthrene, pyrene) were extracted using n-hexane and then were purified using clean up column. The purified samples of 20 mu l, after passing through the microsyringe filter (0.22 mu m), were subjected to HPLC column. The discussed PAHs in ungrilled and grilled samples were identified by comparing the retention times of unknown with respective standard ones and concentration of each was calculated. It was observed that the overall concentration of the selected polycyclic aromatic hydrocarbons (naphthalene, phenanthrene, pyrene) was increased after grilling being maximum, 5.493 mg/kg in neck, 0.264 mg/kg in neck, 2.610 mg/kg in liver while it was found minimum (0.105 mg/kg in heart, 0.085 mg/kg in liver and 0.049 mg/kg in wings), respectively.