Publication detail

New simplified procedure for isolation of benzo[a]pyrene from smoked sausages.

SKLÁRŠOVÁ, B. – J. SEMANOVÁ,– M. SURANOVÁ,– P.ŠIMKO.

Original Title

Type

journal article - other

Language

English

Original Abstract

The aim of the work was to develop and validate a new simplified procedure for isolation of benzo[a]pyrene (BaP) from smoked sausages. The procedure was elaborated application extraction and clean-up operation in just one-step, thus avoiding losses of analyte and saving time. To eliminate post-extraction clean-up step, silica gel as sorbent was applied directly to the ASE extraction cell to prevent the extraction of interfering compounds into BaP fraction. The procedure was studied at three concentration levels – 0.4, 5, and 10 mikrog.kg-1 when the sample was spiked with BaP, placed into extraction cell on sorbent layer and extracted with n-hexane at 100 centigrades and 10 for 10 min. The flush volume was 60% and the purge time 120 s. One static cycle was accomplished three times. The solvent of the extract was evaporated in a water bath using a nitrogen stream. Then residuum was dissolved in methanol and analysed by HPLC with FLD. On the base of measured data, parameters of the method are as follows: R2 was 0.99; LOD, resp. LOQ were 0.1 resp. 0.2 mikro g.kg-1; Precision: HORRATR and HORRATr values were less than 2 and recovery varied between 93-103% what is in the accordance with requirements set by Regulation (EC) No 2007/333.

Keywords

Accelerated solvent extraction, polycyclic aromatic hydrocarbons, benzo[a]pyrene, smoked sausages, HPLC

Authors

SKLÁRŠOVÁ, B. – J. SEMANOVÁ,– M. SURANOVÁ,– P.ŠIMKO.

RIV year

2013

Released

15. 6. 2013

Publisher

Food Research Institute

Location

Bratislava, Slovak Republic

ISBN

1336-8672

Periodical

Journal of Food and Nutrition Research

Year of study

Number

State

Slovak Republic

Pages from

Pages to

100

Pages count

BibTex

@article{BUT100782,
  author="Peter {Šimko}",
  title="New simplified procedure for isolation of benzo[a]pyrene from smoked sausages.",
  journal="Journal of Food and Nutrition Research",
  year="2013",
  volume="52",
  number="2",
  pages="95--100",
  issn="1336-8672"
}