Determination of Benzo(a)pyrene in Smoked and Roasted Meat Products by Automated Solid Phase Extraction -High Performance Liquid Chromatography
LIU Xiaoying, WANG Yi
1.School of Health Caring Industry, Sichuan University of Arts and Science, Dazhou 635000, China; 2.Dazhou Institute of Food and Drug Control, Dazhou 635000, China
Abstract：A method was developed for the determination of benzo(a)pyrene in smoked and roasted meat products by automated solid phase extraction combined with high performance liquid chromatography (HPLC). The benzo(a)pyrene in samples was extracted with n-hexane, and purified with a molecularly imprinted column. The analyte was analyzed by HPLC with a fluorescence detector using acetonitrile-water (90:10, V/V) as the mobile phase at a flow rate of 1.0 mL/min. The results showed that a good linearity was achieved in the concentration range of 0.0–45.2 ng/mL with a correlation coefficient of 0.999 7. The detection limit was 0.12 μg/kg. The mean recoveries of benzo(a)pyrene were in the range of 97.2%–100.2% with relative standard deviations (RSDs) of 1.4%–2.6%. In conclusion, the proposed method is sensitive, stabile, and rapid with less contact with organic reagents, and is suitable for the analysis of benzo(a)pyrene in smoked and roasted meat products.
2020, Vol. 34 
