Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends.
Polycyclic aromatic hydrocarbons (PAHs) are compounds widespread in the environment, many of them showing carcinogenic effects. These compounds can reach the food chain by different ways and, therefore, the analysis of PAHs in food is a matter of concern. This article reviews the extraction methodologies together with the separation and detection techniques which are currently applied in the determination of PAHs in food and beverages. Specific extraction conditions, performance characteristics, chromatographic and detection parameters are discussed. A review of the occurrence of these compounds in the matrixes under study is also provided.
Plaza-Bolaños
Patricia
P
Department of Hydrogeology and Analytical Chemistry, University of Almeria, Carretera de Sacramento s/n, E-04120 Almeria, Spain.
Frenich
Antonia Garrido
AG
Vidal
José Luis Martínez
JL
D001628:Beverages / Q000032:analysis*; D005591:Chemical Fractionation / Q000379:methods; D002849:Chromatography, Gas / Q000379:methods* / Q000639:trends; D002853:Chromatography, Liquid / Q000379:methods* / Q000639:trends; D005504:Food Analysis / Q000379:methods*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis* / Q000737:chemistry
D011084:Polycyclic Aromatic Hydrocarbons