Determination of benzo(a)pyrene in foods.
An analytical method was developed for determining benzo(a)pyrene in foods, suitable for routine use. The method consists of 4 cleanup steps: (1) alkali cleavage of sample, (2) preliminary silica gel column chromatography, (3) selective extraction with concentrated sulfuric acid, and (4) further silica gel column chromatography. Recoveries of benzo(a)pyrene added to 50 g (or 10 g) food at levels of 0.4 ppb (or 2 ppb) ranged from 70% for short-necked clam and mackeral to 85% for chicken meat. The sulfuric acid extraction step affords a simple method for isolating benzo(a)pyrene from various kinds of interfering substances which could not be separated by existing methods.
D001580:Benzopyrenes / Q000032:analysis*; D002849:Chromatography, Gas; D002850:Chromatography, Gel; D005504:Food Analysis; D008722:Methods; D012995:Solubility; D013050:Spectrometry, Fluorescence
D001580:Benzopyrenes