Liquid chromatographic determination of trace residues of polynuclear aromatic hydrocarbons in smoked foods
Joe, F.L.; Salemme, J.; Fazio, T.
Journal - Association of Official Analytical Chemists 67(6): 1076-1082
1984
ISSN/ISBN: 0004-5756 PMID: 6520079 Document Number: 222222
A rapid, sensitive and reliable liquid chromatographic method was developed for determination of 12 polynuclear aromatic hydrocarbons (PAH) in various smoked foods. Samples are digested with KOH, and PAH are extracted using Freon 113 (1,1,2-trichloro-1,2,2-trifluoroethane). Freon extracts are cleaned up on a deactivated silica gel/alumina column, then by liquid/liquid partitioning between dimethylsulphoxide and cyclohexane. Samples are then analysed by liquid chromatography using a Zorbax ODS column with gradient elution from 80% methanol/acetonitrile (1:1) in water to 100% methanol/acetonitrile (1:1). 23 samples of various smoked foods (including cheese) were analysed. All samples contained PAH. Smoked Cheddar cheese contained phenanthrene at 10 micro g/kg.