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| Determination of 15 Polycyclic Aromatic Hydrocarbons in Barbecued Meat by Molecularly Imprinted Solid-Phase Extraction Combined with High Performance Liquid Chromatography-Fluorescence Detection |
| YANG Wenwu1, TAN Shunzhong1, GUO Ya1,*, ZHOU Nong2 |
| 1.Chongqing Wanzhou Institute for Food and Drug Control, Chongqing 404000, China; 2.College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404000, China |
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Abstract A method for simultaneous determination of 15 polycyclic aromatic hydrocarbons (PAHs) in barbecued meat was developed by high performance liquid chromatography with fluorescence detection (HPLC-FLD). Samples were ultrasonically extracted, and the extract was purified by molecularly imprinted solid-phase extraction (MISPE), separated by HPLC and quantified by external standard method. The results showed that the concentration of 15 PAHs in the range from 1 to 50 ng/mL was linear with the chromatographic peak area with correlation coefficients (r) more than 0.999 5. Average recoveries at spiking levels of 5.0, 10.0 and 25.0 μg/kg ranged from 71.1% to 98.8% with relative standard deviations (RSDs) from 1.0% to 5.8%. The detection limits (RS/N = 3) varied from 0.33 to 3.30 μg/kg and the quantitation limits (RS/N = 10) from 1.0 to 10.0 μg/kg.
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| [1] |
XING Wei, LIU Xingyun, XU Zhaoyang, HUI Teng, WANG Shiyu, CAI Kezhou, ZHOU Hui, CHEN Conggui, XU Baocai. Prediction of the Contents of Four Polycyclic Aromatic Hydrocarbons in Smoked Sausage Using Back Propagation Neural Network Optimized by Particle Swarm Optimization Algorithm[J]. Meat Research, 2022, 36(1): 34-40. |
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2018, Vol. 32 
