The demand for high‐energy‐density and safe energy storage devices has spurred increasing interest in high‐voltage rechargeable magnesium batteries (RMB). As electrolytes are the bridge connecting the cathode and anode materials, the development of high‐voltage electrolytes is the key factor in realizing high‐voltage RMBs. This concept presents an overview of three chloride‐free electrolyte systems with wide electrochemical windows, together with the degradation mechanisms and modification strategies at the anode/electrolyte interphase. Finally, future directions in stabilizing Mg anodes and realizing high‐voltage RMBs are highlighted.
Background
Nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) are the derivatives of polycyclic aromatic hydrocarbon which are direct mutagens and carcinogens to human. Nitro-PAHs can be produced in the process of food barbecuing/grilling. At present, there are few studies for the determination of nitro-PAHs in food.
Objective
To assess the effect of barbecued food to human health, we have established a method for the determination of 5 nitro-PAHs in barbecued foods.
Methods
The target nitro-PAHs were extracted with the mixture of methanol/acetone and then purified with an HLB SPE cartridge and finally analyzed by ultra-high-performance liquid chromatography-tandem mass spectrometry. Two pairs of target multiple reaction monitoring (MRM) ion pairs have been successfully identified for the target nitro-PAHs, and confirmed by high-resolution mass spectrometry to explore their formation mechanism.
Results
The method had linear ranges of 2.0–500 µg/L (except 1-nitronaphthalene 20–5000 µg/L) with the correlation coefficients greater than 0.995. The extraction recoveries were between 70.1% and 85.6% with the relative standard deviations less than 10.0%. The limits of detection of the method were less than 0.60 µg/L (except 1-nitronaphthalene 6.0 µg/L).
Conclusions
The method has been successfully applied to the analysis of 5 nitro-PAHs in barbecued foods. 1-nitronaphthalene, 1,8-dinitropyrene , 1-nitropyrene were detected in some charcoal grilled samples with the contents of 1.35–12.9 µg/kg. 1,8-Dinitropyrene was detected in some oil-fried samples with the contents of 2.12–5.12 µg/kg.
Highlights
This work presents an ultra-high-performance liquid chromatography-tandem mass spectrometry method for the determination of 5 nitro-PAHs in barbecued foods for the first time. The method has been successfully applied to the analysis of 5 nitro-PAHs in various barbecued foods and the nitro-PAHs were detected in some barbecued food samples. The mechanism of mass spectrometric decomposition of nitro-PAHs was investigated as well.
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