Chromatographie (karzinogener) polyzyklischer aromatischer kohlenwasserstoffe

Schaad, Rainer E.

doi:10.1016/0009-5907(70)80006-0

Cited by 30 publications

(4 citation statements)

References 205 publications

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“…tographic resolution of benzo [a] pyrene from benzo[e ¡pyrene, as well as from other PAH compounds present in the benzpyrene fraction. Of those methods recently reviewed (5,6), none have fully achieved this requirement. Figure 4 shows base-line separation of benzo [a ¡pyrene from benzole ¡pyrene, and from other representatives of the benzpyrene fraction.…”

Section: Resultsmentioning

confidence: 99%

Use of a nematic liquid crystal for gas-liquid chromatographic separation of polyaromatic hydrocarbons

Janini¹,

Johnston²,

Zielinski³

1975

Anal. Chem.

147

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Gas-llquld chromatography in the nematic region of N,N'bls(p-methoxybenzylldene)-a,&'-bi-p-toluidine has shown base-line separations for geometric isomers of 3-5 ring p0lyaromatic hydrocarbons (PAH). This application is appropriate for 2-6 ring PAH compounds. The unique selectivity of this liquid phase, based upon differences in the molecular length-to-breadth ratio of solute geometric isomers, has en-Present address, University of Tripoli, Tripoli, Libya.

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Section: Resultsmentioning

confidence: 99%

Use of a nematic liquid crystal for gas-liquid chromatographic separation of polyaromatic hydrocarbons

Janini¹,

Johnston²,

Zielinski³

1975

Anal. Chem.

147

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“…From this point of view, an algo- In the past, a methodology of PAH analysis was strongly affected by the levels of development of the chromatographic methods. During the sixties, a separation of BaP isomers by paper chromatography (PC) and GC was practically impossible [28]. With regard to a complex mixture of PAHs, the presence of various interfering substances and the need to assess correctly the real contents of the most dangerous compounds, it was necessary to overcome problems associated with the resolution of the so-called "benzpyrene fraction" which consisted of BaP and its isomers BeP, BkF, BbF, and perylene (Per).…”

Section: Analysis Of Pahsmentioning

confidence: 99%

Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings

Šimko

2005

Mol. Nutr. Food Res.

150

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This review deals with effects of environmental and physicochemical factors affecting polyaromatic hydrocarbon (PAH) elimination from smoked meat products and liquid smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technology for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biological effects, and analytical aspects of PAHs are mentioned concisely. The main part is devoted to physicochemical factors affecting the PAH content in smoked meat products, such as light, additional cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concentration decrease in LSF has low-density polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic bulk. A less effective material is polyethylene terephthalate (PET), when only a surface adsorption process comes into account. Moreover, this process is affected also by other compounds presented in liquid media able to compete for the adsorption center on the PET surface.

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“…Hydrocarbons. Atmospheric polycyclic aromatic hydrocarbons have been determined by various chromatographic techniques: thin-layer chromatography, gas-liquid chromatography, UV-spectrophotometry, and spectrofluorometry for qualitative studies (224); chromatographic methods have been compared and reviewed (1214); thin-layer chromatography on silica gel (1077) and alumina (1213); high-temperature paper chromatography (874); hydrocarbons from cigarette smoke by high-resolution liquid chromatography (807); methyl-substituted anthracenes as fluorescent indicators in the presence of olefins (1292).…”

Section: Yellow Food Dyes Have Been Identifiedmentioning

confidence: 99%