Determinação de benzo(a)pireno em pescados

Azeredo, Antônio; Toledo, Maria Cecília de Figueiredo; Camargo, Mônica Cristiane Rojo de

doi:10.1590/s0101-20612006000100015

Cited by 6 publications

(2 citation statements)

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“…3 Benzo(a)pyrene (BaP) is the most studied PAH and it usually is generated together with others PAHs. 4 Scientific Committee on Food 5 concluded that BaP could be used as a marker for the occurrence and effect of carcinogenic PAH in beverages and food. 6 The control of BaP in food and beverages chain is required due to potential hazard to human health.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of the benzo(A)pyrene determination procedure in cachaça

Caruso¹,

Alaburda²

2009

J. Braz. Chem. Soc.

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Neste trabalho foi otimizada uma metodologia de rotina para quantificar e confirmar a presença de benzo(a)pireno (BaP) em cachaça. Foram avaliados três procedimentos de extração; um, utilizando extração em fase sólida (EFS) tanto para extração como para purificação e dois, empregando extração líquido-líquido, seguida de limpeza por cromatografia em coluna com sílica gel. O BaP foi quantificado por cromatografia líquida de alta eficiência (CLAE), com detecção por fluorescência e confirmação por cromatografia gasosa com detector de massas. The present study evaluated and optimized a routine method to quantify and confirm BaP in Brazilian sugar cane spirit (cachaça). Three extraction procedures were tested, one using SPE for extraction and clean-up, while two others were liquid-liquid partition extraction followed by silica gel chromatography clean-up. BaP was quantified by high performance liquid chromatography with fluorescence detection and confirmed by gas chromatography-mass spectrometry. HPLC detection and quantification limits were 0.03 and 0.10 μg L -1 , respectively. The recovery results ranged from 82.9 to 97.0% with coefficients of variation (CV) ranging from 0.5 to 4.9% at concentration levels of 0.1, 1.0 and 3.0 μg L -1 , which are in accordance with those described by other authors. The three procedures were appropriated to quantify BaP in cachaça, although SPE extraction is the cheapest, fastest and the least solvent-consuming. The levels of BaP contamination on twenty cachaça samples ranged from no detected (LOD < 0.03 μg L

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Section: Introductionmentioning

confidence: 99%

“…Normally, after complete dissolution or alkaline digestion of food samples, BaP is extracted from sample by a selective solvent. 4,6 Extracted samples are usually purified from interfering substances by adsorption column chromatography. 13 C-18 cartridges have been used for both extraction and clean-up of water and beverage samples.…”

Section: Introductionmentioning

confidence: 99%