Analysis of nitro-PAHs in food matrices by on-line reduction and high performance liquid chromatography.
Two different approaches to the analysis of nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) in food samples are presented, based on liquid chromatography with fluorescence detection and gas chromatography with a mass selective detector as the alternative method. For the HPLC analysis the nitro-PAHs at trace level concentrations are efficiently reduced to primary aromatic amines on a catalyst column packed with 5 microns alumina coated with platinum and rhodium. The particulate extraction/fractionation procedure is discussed and the results of both methods are compared. The concentrations of seven nitro-PAHs in grilled and smoked food are presented.
Schlemitz
S
S
Institute of Bio- and Food Chemistry, University of Technology Graz, Austria.
Pfannhauser
W
W
D000818:Animals; D002849:Chromatography, Gas / Q000379:methods; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005399:Fishes; D005506:Food Contamination / Q000032:analysis*; D008460:Meat / Q000032:analysis; D009574:Nitro Compounds / Q000032:analysis*; D011083:Polycyclic Compounds / Q000032:analysis*
D009574:Nitro Compounds; D011083:Polycyclic Compounds