Monitoring of nitropolycyclic aromatic hydrocarbons in food using gas chromatography.
Nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) were determined in different kinds of food. The investigation of food matrices necessitates the development of appropriate analytical procedures for sensitive monitoring and determination of these compounds. The analysis of the nitro-PAHs was carried out by GC/MSD, GC plus mass spectrometry, and GC/NPD (nitrogen-phosphorus detection) GC plus nitrogen-phosphorus detection. Seven nitro-PAHs were positively identified and quantified in vegetables, smoked and grilled foods, oil, tea, coffee and spices.
Schlemitz
S
S
Institute of Bio- and Food Chemistry, University of Technology, Graz, Austria.
Pfannhauser
W
W
D000818:Animals; D002849:Chromatography, Gas; D003069:Coffee / Q000737:chemistry; D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry; D013058:Mass Spectrometry; D008460:Meat / Q000032:analysis; D008461:Meat Products / Q000032:analysis; D009574:Nitro Compounds / Q000032:analysis*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D017365:Spices / Q000032:analysis; D013552:Swine; D013662:Tea / Q000737:chemistry; D014675:Vegetables / Q000737:chemistry
D003069:Coffee; D009574:Nitro Compounds; D011084:Polycyclic Aromatic Hydrocarbons; D013662:Tea