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| Determination of Benzo(α)pyrene in Smoked Sausage by Liquid Chromatography |
| LIU Qian1, WU Xinxin1, JIA Zhixin2, SHEN Wanyi3, LI Jihui2 |
1. Entry-Exit Inspection and Quarantine Bureau of Baoding City, Baoding 071051, China；
2. Huihua College of Hebei Normal University, Shijiazhuang 050000, China;
3. Shandong Vocational College of Light Industry, Zibo 255300, China |
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Abstract A high performance liquid chromatography with solid-phase extraction method was developed for the determination of benzo(α)pyrene in smoked sausage. The extracted sample was purified on a Cleanert BaP-3 solid-phase extraction column and separated on a C18 column. Benzo(α)pyrene was measured using a fluorescence detector at an excitation wavelength of 384 nm and an emission wavelength of 406 nm. The resultsshowed that benzo(α)pyrene displayed good linearity relationship over the concentration range of 0.5–10 ng/mL, with a coefficient correlation of 0.99. The limit of detection was 0.06 μg/kg, and the precision was below 5%. The average recoveries for blank spiked samples were in the range of 97.8%—107.0%. This method was rapid, simple, reproducible, and applicable for benzo(α)pyrene determination in smoked sausage.
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WANG Yanli, LIANG Xiuqing, CHEN Qianqian, LI Fangfang, LI Jie, CHEN Keyun, TIAN Qiyan, LI Xia, LIU Yanming. Determination of Eleven N-Nitrosamines in Animal Derived Foods by Gas Chromatography-Tandem Mass Spectrometry after Pass-Through Solid Phase Extraction[J]. Meat Research, 2023, 37(3): 33-39. |
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