Scientific journal

52 2013

Journal of Food and Nutrition Research
Summary No. 2 / 2013

New simplified procedure for isolation of benzo[a]pyrene from smoked sausages
Journal of Food and Nutrition Research, 52, 2013, No. 2, s. 95-100

Božena Skláršová, VÚP Food Research Institute, Priemyselná 4, P. O. Box 25, SK-824 75 Bratislava 26, Slovakia. Tel.: 00 421 2 50237172, e-mail:

Summary: The aim of the work was to develop and verify a new simplified procedure for isolation of benzo[a]pyrene (BaP) from smoked sausages. The procedure uses extraction and clean-up operation in one step, thus avoiding loss of analyte and saving time, solvents and chemicals. In order to eliminate post-extraction clean-up step, silica gel as sorbent was applied directly to the accelerated solvent extraction (ASE) extraction cell to prevent the extraction of interfering compounds into BaP fraction. The procedure was studied at three content levels – 0.4 µg·kg-1, 5 µg·kg-1 and 10 µg·kg-1. The spiked sample was placed into extraction cell on a sorbent layer and extracted with n-hexane at 100 °C and 10 MPa for 10 min. The flush volume was 60% and the purge time 120 s. One static cycle was accomplished three times. The extracts were evaporated to dryness, residue was dissolved in methanol and analysed by HPLC. Based on the experimental data, parameters of the procedure are as follows: coefficient of determination (R2) was 0.99; limit of detection and the limit of quantification were 0.1 µg·kg-1 and 0.2 µg·kg-1, respectively; precision: values of Horrat coefficients HORRATR and HORRATr were lower than 2, and recovery varied between 93% and 103%.

Keywords: accelerated solvent extraction; polycyclic aromatic hydrocarbons; benzo[a]pyrene; smoked sausages; HPLC

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