Application of Accelerated Solvent Extraction for Simultaneous Isolation and Pre-cleaning Up Procedure During Determinat
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Application of Accelerated Solvent Extraction for Simultaneous Isolation and Pre-cleaning Up Procedure During Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products Mária Suranová & Jana Semanová & Božena Skláršová & Peter Simko
Received: 11 March 2014 / Accepted: 21 August 2014 # Springer Science+Business Media New York 2014
Abstract A simplified method, following European Commission legislation, for the determination of four polycyclic aromatic hydrocarbons (PAH4)—benzo[a]pyrene (B[a]P), benzo[a]anthracene (B[a]A), chrysene (CHR) and benzo[b]fluoranthene (B[b]F)—in smoked meat products is elaborated. The novelty of the method is in the simultaneous extraction and pre-separation of PAH4 fractions using accelerated solvent extraction equipment (ASE 350), in which the sample was mixed with the same amount of the drying material poly(acrylic acid), partial sodium salt-graft-poly(ethylene oxide), applied a on silica gel bed (optimum sample fat/silica gel ratio=0.05) and extracted in an ASE cell using n-hexane at 100 °C and 10 MPa at a static time of 10 min. The flush volume was 60 %, the purge time was 120 s and this static cycle was repeated three times. Then, the extract was evaporated in a water bath to dryness (40 °C) using a nitrogen stream, dissolved in acetonitrile and determined by HPLC in isocratic regime using mobile phase acetonitrile/water 70:30 (v/v). A fluorescence detector operated at excitation/emission wavelength 260/ 410 nm for B[a]P, 275/385 nm for B[a]A and CHR, and 256/ 446 nm for B[b]F, respectively. The method passed through an in-house validation procedure and met all set out criteria of European Commission Regulation No. 836/2011 such as limit M. Suranová : P. Simko Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, CZ-612 00 Brno, Czech Republic J. Semanová : P. Simko (*) Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic e-mail: [email protected] J. Semanová : B. Skláršová Food Research Institute, Priemyselná 4, P. O. Box 25, SK-824 75 Bratislava 26, Slovak Republic
of detection (LOD), limit of quantification (LOQ), linearity, repeatability, intermediate precision and recovery. This method is more operative and consumes less time, solvents and materials in comparison with current methods composed of sole ASE extraction and additional pre-separation procedures. Finally, the suitability of the method was tested on Food Analysis Performance Assessment Scheme (FAPAS)-certified material (smoked meat products) and the results confirmed accordance of measured data with the declared PAH content. Keywords Polycyclic aromatic hydrocarbons . Accelerated solvent extraction . In-house validation . Smoked meat products
Introduction Smoking of meat and meat products is one of the oldest processing methods applied in food preservation. Smoke not only gives special taste, colour and aroma to food but also enhan
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