학술논문
Solid-Phase Extraction Combined with Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry for the Determination of 5 Trace Nitro-Polycyclic Aromatic Hydrocarbons in Barbecued Foods.
Document Type
Article
Author
Source
Subject
*SOLID phase extraction
*AROMATIC compounds
*LIQUID chromatography-mass spectrometry
*TANDEM mass spectrometry
*POLYCYCLIC aromatic hydrocarbons
*ION pairs
*STANDARD deviations
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Language
ISSN
1060-3271
Abstract
Background: Nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) are the derivatives of polycyclic aromatic hydrocarbon which are directmutagens and carcinogens to human. Nitro-PAHs can be produced in the process of food barbecuing/ grilling. At present, there are few studies for the determination of nitro-PAHs in food. Objective: To assess the effect of barbecued food to human health, we have established a method for the determination of 5 nitro-PAHs in barbecued foods. Methods: The target nitro-PAHs were extracted with the mixture of methanol/acetone and then purified with an HLB SPE cartridge and finally analyzed by ultra-high-performance liquid chromatography-tandemmass spectrometry. Two pairs of targetmultiple reactionmonitoring (MRM) ion pairs have been successfully identified for the target nitro-PAHs, and confirmed by high-resolutionmass spectrometry to explore their formationmechanism. Results: The method had linear ranges of 2.0--500 mg/L (except 1-nitronaphthalene 20--5000 mg/L) with the correlation coefficients greater than 0.995. The extraction recoveries were between 70.1% and 85.6% with the relative standard deviations less than 10.0%. The limits of detection of themethod were less than 0.60 mg/L (except 1-nitronaphthalene 6.0 mg/L). Conclusions: Themethod has been successfully applied to the analysis of 5 nitro-PAHs in barbecued foods. 1-nitronaphthalene, 1,8-dinitropyrene, 1-nitropyrene were detected in some charcoal grilled samples with the contents of 1.35--12.9 mg/kg. 1,8-Dinitropyrene was detected in some oil-fried samples with the contents of 2.12--5.12 mg/kg. Highlights: This work presents an ultra-high-performance liquid chromatography-tandem mass spectrometry method for the determination of 5 nitro-PAHs in barbecued foods for the first time. Themethod has been successfully applied to the analysis of 5 nitro-PAHs in various barbecued foods and the nitro-PAHs were detected in some barbecued food samples. Themechanism ofmass spectrometric decomposition of nitro-PAHs was investigated as well. [ABSTRACT FROM AUTHOR]