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| Determination of Benzo(a)pyrene in Barbecued Meat Products by Two-Dimensional Liquid Chromatography |
| LIANG Jianfeng, LI Ya*, LIANG Feng |
| Wuzhou Institute for Food and Drug Control, Wuzhou 543002, China |
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Abstract During the high-temperature grilling of barbecued meat products over charcoal fire, the problem of benzo(a)pyrene production in amounts exceeding the safety limit occurs easily due to their richness in animal fat, which is a high potential safety hazard. A method for the determination of benzo(a)pyrene in barbecued meat products by two-dimensional liquid chromatography was established. The first dimension allowed the separation and enrichment of benzo(a)pyrene from 500 μL of samples using an Inertsil ODS (4.6 mm ×150 mm, 5 μm) column with a mobile phase consisting of acetonitrilewater (85:15, V/V) at a 1.0 mL/min flow rate; the second dimension was intended to effectively separate and detect benzo(a)pyrene in samples using a ChromSppi column (3.0 mm × 80 mm, 5 μm) with a mobile phase consisting of isopropanol-acetonitrile (6:4, V/V) at a flow rate of 1.2 mL/min. The results showed that the linear regression equation was y=1.847 1x-0.103 3 (correlation coefficient r = 0.999) with good linearity over the concentration range of 1.0–20.0 ng/mL. The detection limit was 0.08 μg/kg. The recovery of benzo(a)pyrene spiked at concentration levels of 1.00, 3.00, 5.00 and 10.00 μg/kg was 97.1%–105.2% with relative standard deviation (RSD) of 1.55%–2.77%.
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2019, Vol. 33 
