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| Detection of Four Polycyclic Aromatic Hydrocarbons in Harbin Red Sausage by Accelerated Solvent Extraction Coupled with High Performance Liquid Chromatography with Fluorescence Detection |
| LI Cong1,2, ZHAO Ying2,3, XU Baocai1,*, GU Qianhui1 |
| 1.Jiangsu Yurun Meat Industry Group Co.Ltd., State Key Laboratory of Meat Processing and Quality Control, Nanjing 211806, China; 2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3.Nanjing Dunnuo Biotechnology Co.Ltd., Nanjing 210019, China |
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Abstract A quantitative analysis method for four polycyclic aromatic hydrocarbons (PAHs) in Harbin red sausage was established by accelerated solvent extraction coupled with high performance liquid chromatography with fluorescence detection (ASE-HPLC-FLD). The extraction and chromatographic conditions were optimized and the quantification was carried out by the external standard method. The results showed that the calibration curves for all four PAHs, benzo (a) anthracene (B(a)A), chrysene (CHR), benzo(b) fluoranthene (B(b)F), benzo (a) pyrene (B(a)P), were linear with correlation coefficient (R2) greater than 0.999 0. The detection limits for the PAHs were 1.016, 1.872, 0.428 and 0.104 μg/kg, respectively. Overall recoveries from spiked samples were between 50% and 90% with relative standard deviation (RSD) below 8%. All the PAHs were detected simultaneously, sensitively, conveniently and accurately with high reproducibility by this method, making it useful for rapid determination of PAHs in Harbin red sausages.
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2017, Vol. 31 
