Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples.
A simple, rapid and inexpensive method has been developed for the determination of benzo[a]pyrene (B(a)P, a known carcinogen) in foods with a high fat content. In-house validation was carried out by checking B(a)P recovery +/- precision from those samples by a simple spiking procedure. The method involves extracting the fat from a freeze-dried product and the saponification of the B(a)P-containing lipid fraction assisted by microwave energy. After partitioning in hexane, and purification by passage through a silica cartridge, the B(a)P-containing hexane eluate is analysed by second derivative synchronous spectrofluorimetry. The method was found to have a recovery of 90 +/- 5%. The detection and quantification limits in food (0.05 and 0.12 microgram/kg, respectively) indicate that the B(a)P maximum that the European Union (EU) intends to set for foods (1 microgram/kg), can be monitored by this method.
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain. msgf@uvigo.es
M S
MS
García-Falcón
J
J
Simal-Gándara
S T
ST
Carril-González-Barros
D001564:Benzo(a)pyrene / Q000302:isolation & purification*; D002273:Carcinogens / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis*; D008872:Microwaves; D011084:Polycyclic Aromatic Hydrocarbons / Q000302:isolation & purification; D012016:Reference Values; D012680:Sensitivity and Specificity; D013050:Spectrometry, Fluorescence / Q000379:methods
D002273:Carcinogens; D004041:Dietary Fats; D011084:Polycyclic Aromatic Hydrocarbons; D001564:Benzo(a)pyrene