DOI QR코드

DOI QR Code

The rapid determination of PAHs in foods using ultra high performance liquid chromatography

UHPLC를 이용한 식품 중의 PAHs 신속분석법

  • Received : 2011.06.22
  • Accepted : 2011.06.25
  • Published : 2011.08.25

Abstract

Using a Hitachi LaChrom Ultra 2000U, a reverse phase ultra high performance liquid chromatography (u-HPLC) method was developed for the rapid quantification of 14 PAHs in foods. The proposed method for PAH analysis is based on solid phase extraction (SPE) cartridges; the determination was carried out by u-HPLC with fluorimetric detection. The method was very sensitive; PAH concentration levels were in a low ${\mu}g$/kg range and could be detected and quantified. Six samples of food were analyzed. Among PAHs, PHE was found in most of samples, the concentration ranging from 2.5 to 19.9 ${\mu}g$/kg. The contents of benzo[c]fluorine (BCL), pyrene (PYR), benzo[a]anthracene (BaA), chrysene (CHR), benzo[b]fluoranthene (BbF), benzo[k]fluoranthene (BkF) were low at the '${\mu}g$/kg' level or were less than LOD.

Keywords

UHPLC;rapid analysis;PAHs

References

  1. S. Moret and L. S. Conte, J. Sep. Sci., 25, 96-100 (2002). https://doi.org/10.1002/1615-9314(20020101)25:1/2<96::AID-JSSC96>3.0.CO;2-5
  2. G. Purcaro, S. Moret and L. S. Conte, J. Chromatogr. A., 1176, 231-235 (2007). https://doi.org/10.1016/j.chroma.2007.10.070
  3. S. Moret, G. Purcargo and L. S. Conte, Eur. J. Lipid Sci. Technol., 107, 488-496 (2005). https://doi.org/10.1002/ejlt.200501060
  4. B. H. Chen, C. Y. Wang and C. P. Chiu, J. Agric. Food Chem., 44, 2244-2251 (1996). https://doi.org/10.1021/jf9508211
  5. B. H. Chen and Y. S. Lin, J. Agric. Food Chem., 45, 1394-1403 (1997). https://doi.org/10.1021/jf9606363
  6. R. WeiB Haar, Eur. J. Lipid Sci. Technol., 104, 282-285 (2002). https://doi.org/10.1002/1438-9312(200205)104:5<282::AID-EJLT282>3.0.CO;2-3
  7. M. Gfrerer and E. Lankmayr, J. Sep. Sci., 26, 1230-12367 (2003). https://doi.org/10.1002/jssc.200301422
  8. N. Kishikawa, M. Wada, N. Kuroda, S. Akiyama and K. Nakashima, J. Chromatogr. B., 789, 257-264 (2003). https://doi.org/10.1016/S1570-0232(03)00066-7
  9. D. Luo, Q. W. Yu, H. R. Yin and Y. Q. Feng, Anal. Chim. Acta., 588, 261-267 (2007). https://doi.org/10.1016/j.aca.2007.02.016
  10. M. S. Garcia-Falcon, B. Cancho-Grande and J. Simal-Gandara, Food Chem., 90, 643-647 (2005). https://doi.org/10.1016/j.foodchem.2004.03.059
  11. A. Stolyhwo and Z. E. Sikorski, Food Chem., 91, 303-311 (2005). https://doi.org/10.1016/j.foodchem.2004.06.012
  12. V. H. Teixeira, S. Casal and M. B. P. P Oliveira, Food Chem., 104, 106-112 (2007). https://doi.org/10.1016/j.foodchem.2006.11.007
  13. G. Purcaro, S. Moret and L. S. Conte, J. Sep. Sci., 31, 3936-3944 (2008). https://doi.org/10.1002/jssc.200800392
  14. M. Suchanova, J. Hajslova, M. Tomaniova, V. Kocourek and L. Babicka, J. Sci. Food Agric., 88, 1307-1317 (2008). https://doi.org/10.1002/jsfa.3198
  15. J. Ha, H. Y. Seo, Y. Shim, H. Seog, M. Ito and H. Nakagawa, J. AOAC Int., 93, 1905-1911 (2010).
  16. J. Ha, Y. Shim, H. Y. Seo, H. J. Nam, M. Ito and H. Nakagawa, Food Sci. Biotechnol., 19, 1199-1204 (2010). https://doi.org/10.1007/s10068-010-0171-2
  17. M. N. Nayali-Sayadi, S. Rubio-Barroso, M. P. Cuesta-Jimenez and L. M. Polo-Diez, Analyst. 123, 2145-2148 (1998). https://doi.org/10.1039/a803967d
  18. S. Wretling, A. Eriksson, G. A. Eskhult and B. Larsson, J. Food Compos. Anal., 23, 264-272 (2010). https://doi.org/10.1016/j.jfca.2009.10.003
  19. S. Hu, H. Lee, Y. Chae and E. You, Anal. Sci. Technol., 18, 403-409 (2005).
  20. S. Hu, M. Kim, N. S. Oh, J. Ha, K. S. Choi, K. S. Kwon, Hanguk Sikpum Kwahakhoechi., 37, 866-872 (2005).
  21. S. Hu, N. S. Oh, S. Y. Kim and H. Lee, Anal. Sci. Technol., 19, 415-421 (2006).

Cited by

  1. Study on analysis of PAHs in consumer products vol.27, pp.4, 2014, https://doi.org/10.5806/AST.2014.27.4.201