Determination of benzo(a)pyrene in fried and baked foods by HPLC combined with vesicular coacervative supramolecular solvent extraction.

ABSTRACT: A simple, rapid and low-cost determination method of benzo(a)pyrene in fried and baked foods was proposed by high performance liquid chromatography combined with vesicular coacervative supramolecular solvent (SUPRAS) extraction. The vesicular coacervate was composed of 1-octanol and tetrabutylammonium bromide. 200 mg of dried samples with 600 μL SUPRAS could be mixed to extract benzo(a)pyrene. Neither evaporation nor further clean-up steps for the extracts were needed. The overall sample treatment took approximately 30 min, and several samples could be simultaneously treated using conventional lab equipment. Then, benzo(a)pyrene was analyzed via liquid chromatography-fluorescence detection. Parameters affecting the extraction efficiency were investigated and optimized.

SUBMITTER: Yang SD 

PROVIDER: S-EPMC6342809 | biostudies-literature | 2019 Jan

REPOSITORIES: biostudies-literature