期刊
FOOD CHEMISTRY
卷 221, 期 -, 页码 809-814出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.098
关键词
Cold-pressed vegetable oils; Polycyclic aromatic hydrocarbons (PAHs); Solid-phase extraction (SPE); Ultra-high performance liquid chromatography (UHPLC); Validation
资金
- Sao Paulo Research Foundation (FAPESP - Brazil) [2014/12604-0]
- Brazilian National Council for Scientific and Technological Development (CNPq)
Among the different food categories, the oils and fats are important sources of exposure to polycyclic aromatic hydrocarbons (PAHs), a group of organic chemical contaminants. The use of a validated method is essential to obtain reliable analytical results since the legislation establishes maximum limits in different foods. The objective of this study was to optimize and validate a method for the quantification of four PAHs [benzo(a) anthracene, chrysene, benzo(b) fluoranthene, benzo(a) pyrene] in vegetable oils. The samples were submitted to liquid-liquid extraction, followed by solid-phase extraction, and analyzed by ultra-high performance liquid chromatography. Under the optimized conditions, the validation parameters were evaluated according to the INMETRO Guidelines: linearity (r(2) > 0.99), selectivity (no matrix interference), limits of detection (0.08-0.30 mu g kg(-1)) and quantification (0.25-1.00 mu g kg(-1)), recovery (80.13-100.04%), repeatability and intermediate precision (<10% RSD). The method was found to be adequate for routine analysis of PAHs in the vegetable oils evaluated. (C) 2016 Published by Elsevier Ltd.
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