Detection of Benzo[a]pyrene in Fried Food by Ultrasound-Assisted Matrix Solid-Phase Dispersion and Isotope Dilution GC-MS
文献类型： 外文期刊
作者： Liu, Hongcheng 1 ; Shao, Jinliang 1 ; Lin, Tao 1 ; Li, Qiwan 1 ;
作者机构： 1.Yunnan Acad Agr Sci, Inst Qual Standard & Testing Technol, Minist Agr, Lab Qual & Safety Risk Assessment Agroprod Kunmin, Kunming 650223, Peoples R China
关键词： GC-MS;Ultrasound-assisted matrix solid-phase dispersion;Benzo[a]pyrene;Fried food
期刊名称：CHROMATOGRAPHIA （ 影响因子：2.044； 五年影响因子：1.725 ）
ISSN： 0009-5893
年卷期： 2013 年 76 卷 23-24 期
页码：
收录情况： SCI
摘要： A simple, sensitive and reliable analytical method was developed for the detection of benzo[a]pyrene in fried food using gas chromatography-mass spectrometry with an isotope-labelled internal standard. Samples were directly extracted and purified by the ultrasound-assisted matrix solid-phase dispersion (MSPD) procedure. The simple pretreatment procedures were tested with different absorbents (C18, NH2, Oasis, and SiO2). The optimal ultrasonication-assisted MSPD was achieved by MSPD-SiO2 and sonication for 10 min in an ultrasonic bath. The samples were quantified using benzo[a]pyrene-d(12) as the internal standard. An analysis of the samples spiked with different levels of benzo[a]pyrene showed recoveries ranging from 84.6 to 103.2 %, with an RSD of 3.21-8.32 %, depending on the spiking level. This method was thus shown to be suitable for the detection of benzo[a]pyrene in fried food.
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