Determination of Benzo (a) pyrene in Foods
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Abstract An analytical method was developed for determining benzo (a) pyrene in foods, suitable for routine use. The method consists of 4 cleanup steps: (1) alkali cleavage of sample, (2) preliminary silica gel column chromatography, (3) selective extraction with concentrated sulfuric acid, and (4) further silica gel column chromatography. Recoveries of benzo- (a) pyrene added to 50 g (or 10 g) food at levels of 0.4 ppb (or 2 ppb) ranged from 70% for short-necked clam and mackerel to 85% for chicken meat. The sulfuric acid extraction step affords a simple method for isolating benzo (a)- pyrene from various kinds of interfering substances which could not be separated by existing methods.
2002 ◽
Vol 43
(5)
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pp. 312-321
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1996 ◽
Vol 79
(1)
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pp. 123-131
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1999 ◽
Vol 365
(4)
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pp. 310-313
2005 ◽
Vol 381
(6)
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pp. 1248-1252
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