首页> 外文期刊>African Journal of Biotechnology >Effects of heat sources on the levels of polycyclic aromatic hydrocarbon in selected fish samples from Ogidingbe (Escravos Estuaries)
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Effects of heat sources on the levels of polycyclic aromatic hydrocarbon in selected fish samples from Ogidingbe (Escravos Estuaries)

机译:热源对Ogidingbe(Escravos河口)精选鱼类样品中多环芳烃含量的影响

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The riverine areas of the Niger-Delta region of Nigeria are popularly known for their smoked fish from both fresh and salt water. To the people living in these areas, smoking is a method of preservation as the fish is known to undergo spoilage within 8 h of harvest from its natural habitat; though not without the potential health hazard associated with smoked foods. During smoking, polycyclic aromatic hydrocarbons (PAHs) and its carcinogenic derivatives are produced. Two species of locally consumed fish: Clarias gariepinus and Micropogonias undulantes were used for this study. The M. undulantes were collected from the creeks and estuaries of Ogidigbe and the C. gariepinus from a local pond, Ereyi farms, in Benin City. They were both analyzed for PAHs level in both the fresh and dried form. Comparison of the PAHs level was also done for various dried samples using four different drying methods. Extraction of the PAHs were carried out using solvents by ultrasonication, clean-up was done using solid phase extraction and thereafter analyzed for 16 US EPA PAHs using gas chromatography-flame ionization detector (GC-FID). The results show that drying with mangrove wood charcoal gave the highest PAHs level and it was for samples harvested from the Escravos Estuaries.
机译:尼日利亚尼日尔三角洲地区的河流地区以淡水和盐水中的熏鱼闻名。对于居住在这些地区的人们来说,吸烟是一种保存方法,因为众所周知,鱼在自然栖息地收获后的8小时内会变质。尽管并非没有与烟熏食品有关的潜在健康危害。在吸烟期间,会产生多环芳烃(PAHs)及其致癌衍生物。本研究使用了两种当地食用的鱼类:aria鱼和细小微藻。 undulantes是从Ogidigbe的小河和河口和C. gariepinus收集的,它们来自贝宁市一个当地的池塘,Ereyi农场。他们都分析了新鲜和干燥形式的PAHs水平。还使用四种不同的干燥方法对各种干燥样品进行了PAHs水平的比较。 PAHs的提取使用溶剂通过超声波进行,净化使用固相提取,然后使用气相色谱-火焰电离检测器(GC-FID)分析16种US EPA PAHs。结果表明,用红树林木炭干燥可得到最高的PAHs水平,并且适用于从Escravos河口收获的样品。

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