High performance liquid chromatography–tandem mass spectrometry for rapid and sensitive analysis of six polycyclic aromatic hydrocarbons in wastewater

2011 ◽  
Vol 64 (2) ◽  
pp. 477-484 ◽  
Author(s):  
Manli Wu ◽  
Huining Xu ◽  
Ya Yu ◽  
Lili Wang

A sensitive and fast method was developed to quantitatively analyse the six polycyclic aromatic hydrocarbons (fluoranthene (FLT), benzo[b]fluoranthene (BbF), benzo[k]fluoranthene (BkF), benzo[a]pyrene (Bap), benzo[ghi]perylene (BghiP) and indeno[1,2,3-cd]pyrene (INPY)) by high performance liquid chromatography (UPLC) coupling with tandem mass spectrometry (MS/MS). Chromatographic separation was performed on a Waters Acquity UPLCTM BEHC18 column (1.7 μm, 2.1 mm × 50 mm). A 0.2 μm precolumn filter was used to protect the analytical column. Mobile phase A was acetonitrile containing 0.5% toluene. Mobile phase B was water. Linearity of detection was in the range of 1–100 μg L−1; LOD of 5 PAHs were lower than 0.1 μg L−1; LOQ were 0.2 μg L−1 except for benzo[k]fluoranthene. The LOD and the LOQ of benzo[k]fluoranthene were respectively 0.1 μg L−1 and 0.8 μg L−1. Wastewater samples collected from two wastewater treatment plants were determined using this method respectively. Recovery of all compounds varied from 67.8 ± 10.6% to 113.2 ± 7.2%. In comparison with the existing methods, this rapid method saves time and solvent and improves instrument sample throughput by 2–5 fold.

2020 ◽  
Vol 103 (6) ◽  
pp. 1512-1520
Author(s):  
Lingli Qu ◽  
Huan Yu ◽  
Shuo Yin ◽  
Yongxin Li ◽  
Chengjun Sun

Abstract Background Nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) are the derivatives of polycyclic aromatic hydrocarbon which are direct mutagens and carcinogens to human. Nitro-PAHs can be produced in the process of food barbecuing/grilling. At present, there are few studies for the determination of nitro-PAHs in food. Objective To assess the effect of barbecued food to human health, we have established a method for the determination of 5 nitro-PAHs in barbecued foods. Methods The target nitro-PAHs were extracted with the mixture of methanol/acetone and then purified with an HLB SPE cartridge and finally analyzed by ultra-high-performance liquid chromatography-tandem mass spectrometry. Two pairs of target multiple reaction monitoring (MRM) ion pairs have been successfully identified for the target nitro-PAHs, and confirmed by high-resolution mass spectrometry to explore their formation mechanism. Results The method had linear ranges of 2.0–500 µg/L (except 1-nitronaphthalene 20–5000 µg/L) with the correlation coefficients greater than 0.995. The extraction recoveries were between 70.1% and 85.6% with the relative standard deviations less than 10.0%. The limits of detection of the method were less than 0.60 µg/L (except 1-nitronaphthalene 6.0 µg/L). Conclusions The method has been successfully applied to the analysis of 5 nitro-PAHs in barbecued foods. 1-nitronaphthalene, 1,8-dinitropyrene , 1-nitropyrene were detected in some charcoal grilled samples with the contents of 1.35–12.9 µg/kg. 1,8-Dinitropyrene was detected in some oil-fried samples with the contents of 2.12–5.12 µg/kg. Highlights This work presents an ultra-high-performance liquid chromatography-tandem mass spectrometry method for the determination of 5 nitro-PAHs in barbecued foods for the first time. The method has been successfully applied to the analysis of 5 nitro-PAHs in various barbecued foods and the nitro-PAHs were detected in some barbecued food samples. The mechanism of mass spectrometric decomposition of nitro-PAHs was investigated as well.


Sign in / Sign up

Export Citation Format

Share Document