Separation of polycyclic aromatic hydrocarbons and determination of benzo-[a]pyrene in liquid smoke preparations

Radecki, Aleksander; Lamparczyk, H.; Grzybowski, Janusz; Halkiewicz, Jan

doi:10.1016/s0021-9673(00)88215-1

Cited by 20 publications

(7 citation statements)

References 13 publications

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“…UV-visible light absorption (UV-vis) diode array and fast scanning detectors have the advantage of providing unique spectral information for identification and verification purposes. The handicaps are the high values for the LOD and LOQ and strong matrix interferences [82]. An LOD of about 100 times lower, in the range of 20 -40 pg, and a significant reduction of matrix effects is the virtue of fluorescence detection, due to its high selectivity [79].…”

Section: Instrumental Determinationmentioning

confidence: 99%

Composition and analysis of liquid smoke flavouring primary products

Simon

Calle

Palme

et al. 2005

J of Separation Science

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Smoke flavourings are produced on a large scale and have been applied to a variety of food products for more than 30 years. The use of them has many advantages compared to traditional smoking techniques. Among others, the amount of (known) toxic compounds deriving from combustion processes can be more easily controlled in smoke flavourings. In order to ensure safe products, a new European Regulation requests data on the composition and lays down, in particular, the maximum permitted concentrations for selected polycyclic aromatic hydrocarbons (PAHs). This review compiles results published on the chemical composition of liquid smoke flavouring primary products, partly in relation to production process parameters, and the analytical methods involved. The methods cover chromatographic techniques for analysis of specific compounds including extraction methods and clean-up procedures. Analysis of sensorial and bulk parameters such as acidity and total phenolic compounds are described as well as they are used as standard methods for analysis of liquid smoke flavourings. A special section is devoted to discussing the analysis of PAHs.

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Section: Instrumental Determinationmentioning

confidence: 99%

Composition and analysis of liquid smoke flavouring primary products

Simon

Calle

Palme

et al. 2005

J of Separation Science

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“…Applications of HPLC in this area include: drinking water (Johnson, Abu-Shumays & Abbott, 1977;Kasiske, Klinkmuelbr & Sonneborn, 1978), sea foods (Guerrero, Biehl & Kenner, 1976;Hunt, Wild & Crosby, 1977) and smoke condensates (O'Hara et al, 1974;Radecki et al, 1978).…”

Section: (B) Nitroso-compoundsmentioning

confidence: 99%

Applications of high pressure liquid chromatography* to food analysis

Macrae¹

1980

Int J of Food Sci Tech

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Summary High pressure liquid chromatography (HPLC) is becoming widely accepted as an invaluable technique for the analysis of many food components. In many instances HPLC methods have replaced laborious analyses and, in general, the chromatographic methods are more specific and precise, coupled with a significant reduction in analysis times. A number of articles, e.g. Battaglia (1977), Rapp & Ziegler (1975), Wildanger (1975a) and Saxby (1978a,b), have been written reviewing the applications of HPLC to food analysis, but these have not covered the literature comprehensively. This is attempted here, preceded by a brief description of the methodology and instrumentation of HPLC.

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“…21 ' 122 Variations in benz(a)pyrene content in particulate matter have been carefully documented. 123 -124 Since benz(a)pyrene is a ubiquitous combustion product from such diverse sources as coal, 125 ' 126 cigarette smoke, cooking additives, 127 automobile exhaust, 128 -129 aluminum reduction plants, 130 ' 131 and aircraft exhausts, 132 it must be carefully monitored to protect workers and the general population from deleterious effects. Recent work has used sensitive fluorescence techniques 133 and x-ray excited optical luminescence 134 to monitor air and waste water for PAH.…”

mentioning

confidence: 99%