Profiles of Polycyclic Aromatic Hydrocarbons in Brazilian Sugar Cane Spirits: Discrimination between Cachaças Produced from Nonburned and Burned Sugar Cane Crops
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- 作者：Carlos A. Galinaro ; Daniel R. Cardoso ; Douglas W. Franco
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：April 18, 2007
- 年：2007
- 卷：55
- 期：8
- 页码：3141 - 3147
- 全文大小：94K
- 年卷期：v.55,no.8(April 18, 2007)
- ISSN：1520-5118
文摘
Cachaça may be contaminated by a remarkable presence of polycyclic aromatic hydrocarbons (PAHs)when the sugar cane crop used for its production is burned before harvesting. The analysis of 15PAHs by liquid chromatography coupled to a fluorescence detector in 131 cachaça samples fromburned and nonburned sugar cane crops is reported. Average contents of 21.1 and 1.91 
g L-1 fortotal PAHs were observed for cachaças originating from burned and nonburned sugar cane plantations,respectively. The main difference between these two classes of cachaças is in the quantitative profileof the most potent carcinogenic PAH, benzo[a]pyrene, which is more abundant in cachaça producedfrom burned sugar cane crops (4.54 × 10-2 g L-1) than in cachaça produced from nonburned crops(9.02 × 10-3 g L-1). The contents of benzo[a]pyrene in both classes of cachaça are lower than thelegal limit established by the European Union (EU) at 2.00 g L-1 for food products. In relation to thetotal PAH content suggested by the German Society for Fat Science, both cachaças from burned(21.1 g L-1) and nonburned crops (1.91 g L-1) are below the limit (25 g L-1) for total PAH content.The analytical data for PAHs, when treated through the multivariate statistical methods principalcomponent analysis and canonical discriminant analysis, provide a very good distinction betweensamples produced from burned and nonburned sugar cane crops with a certainty of 98.1%.
g L-1 fortotal PAHs were observed for cachaças originating from burned and nonburned sugar cane plantations,respectively. The main difference between these two classes of cachaças is in the quantitative profileof the most potent carcinogenic PAH, benzo[a]pyrene, which is more abundant in cachaça producedfrom burned sugar cane crops (4.54 × 10-2 g L-1) than in cachaça produced from nonburned crops(9.02 × 10-3 g L-1). The contents of benzo[a]pyrene in both classes of cachaça are lower than thelegal limit established by the European Union (EU) at 2.00 g L-1 for food products. In relation to thetotal PAH content suggested by the German Society for Fat Science, both cachaças from burned(21.1 g L-1) and nonburned crops (1.91 g L-1) are below the limit (25 g L-1) for total PAH content.The analytical data for PAHs, when treated through the multivariate statistical methods principalcomponent analysis and canonical discriminant analysis, provide a very good distinction betweensamples produced from burned and nonburned sugar cane crops with a certainty of 98.1%.