Solid-phase microextraction for determining the distribution of sixteen US Environmental Protection Agency polycyclic aromatic hydrocarbons in water samples

2000 ◽  
Vol 879 (2) ◽  
pp. 177-188 ◽  
Author(s):  
Ruey-an Doong ◽  
Sue-min Chang ◽  
Yuh-chang Sun
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Environmental Protection ◽  
Aromatic Hydrocarbons ◽  
Water Samples ◽  
Environmental Protection Agency ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Protection Agency ◽  
Polycyclic Aromatic

The headspace solid-phase microextraction of polycyclic aromatic hydrocarbons in environmental water samples using silica fiber modified by self assembled gold nanoparticles

2015 ◽  
Vol 7 (19) ◽  
pp. 8086-8093 ◽  
Author(s):  
Fahimeh Zare ◽  
Mehrorang Ghaedi ◽  
Ali Daneshfar
Keyword(s):  
Gold Nanoparticles ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Water Samples ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Environmental Water ◽  
Environmental Water Samples ◽  
Headspace Solid Phase Microextraction ◽  
Polycyclic Aromatic

The headspace solid phase microextraction method with modified silica fibers prepared based on self assembled gold nanoparticles and the sol–gel method is described for the determination of trace amounts of polycyclic aromatic hydrocarbons in environmental water samples..

scholarly journals Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut—Traditionally Smoked Prosciutto

2020 ◽  
Vol 17 (14) ◽  
pp. 5097
Author(s):  
Krešimir Mastanjević ◽  
Leona Puljić ◽  
Brankica Kartalović ◽  
Jozo Grbavac ◽  
Marija Jukić Grbavac ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Health Risk ◽  
Environmental Protection ◽  
Bosnia And Herzegovina ◽  
Aromatic Hydrocarbons ◽  
Environmental Protection Agency ◽  
Priority Pollutants ◽  
Protection Agency ◽  
Open Fire ◽  
Polycyclic Aromatic

Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzo[a]pyrene (BaP) and PAH4 (benzo[a]anthracene (BaA), benzo[b]fluoranthene (BbF), chrysene (Chry), and benzo[a]pyrene (BaP)) ranged from <LOQ (level of quantification) to 5.08 μg/kg and 0.45 μg/kg to 22.67 μg/kg. Two analyzed samples exceeded currently prescribed values according to the Bosnia and Herzegovina legislation for BaP concentrations and one sample for PAH4 content. PAH16 concentrations were on average between 2.92 μg/kg and 87.6 μg/kg. The highest PAH concentrations were found in samples from the Herzegovina-Neretva canton. The results of the research highlight the importance of standardizing smoking procedures and manufacturing practice, in the production of Hercegovački pršut, in order to reduce the PAH content.

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