Solid-phase extraction combined with ultra-high-performance liquid chromatography-tandem mass spectrometry for the determination of 5 trace nitro-polycyclic …
L Qu, H Yu, S Yin, Y Li, C Sun - Journal of AOAC International, 2020 - academic.oup.com
L Qu, H Yu, S Yin, Y Li, C Sun
Journal of AOAC International, 2020•academic.oup.comBackground 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 …
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 …
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.
Oxford University Press以上显示的是最相近的搜索结果。 查看全部搜索结果