Sample Preparation of Cooking Oils for Determination of Polycyclic Aromatic Hydrocarbons by High Performance Liquid Chromatography PDF Download
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Author: Thongsuk Payanan
Publisher:
ISBN:
Category : Cooking oils
Languages : en
Pages : 234
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Book Description
Two sample preparation techniques, low-temperature cleanup and sweep co-distillation, which are simple, fast, inexpensive and using small amount of organic solvent have been developed for the determination of 16 polycyclic aromatic hydrocarbons (PAHs) in refined and used cooking oil samples by high-performance liquid chromatography with fluorescence detection (HPLC-FLD). For low-temperature cleanup method, freezing time, extraction solvent, number of extraction and SPE cleanup affected the extraction efficiency. Optimum extraction was achieved when using a mixture of acetonitrile and acetone (80:20, v/v) as extraction solvent, freezing between -18 oC to -25 oC for 24 hours twice and cleanup with alumina N SPE cartridge. This method was effectively determined all 16 PAHs. The recoveries were 45.88 - 118.47%. Limit of detections (LODs) and limit of quantitations (LOQs) were 0.13 to 3.13 ng/g and 0.25 to 6.25 ng/g, respectively. In sweep co-distillation method, distillation temperature and time had an effect on the extraction efficiency. Optimum extraction was attained when distillated at 235 oC for 60 minutes. However, this method was quantitatively analyzed only 8 PAHs. The recoveries were 47.48 - 119.47%. LODs and LOQs values were about two times higher than low-temperature cleanup method. Finally, both methods were successfully tested for determination of PAHs in reference materials of olive oil (RM FAPAS T0631) and real cooking oil samples.
Author: Thongsuk Payanan
Publisher:
ISBN:
Category : Cooking oils
Languages : en
Pages : 234
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Book Description
Two sample preparation techniques, low-temperature cleanup and sweep co-distillation, which are simple, fast, inexpensive and using small amount of organic solvent have been developed for the determination of 16 polycyclic aromatic hydrocarbons (PAHs) in refined and used cooking oil samples by high-performance liquid chromatography with fluorescence detection (HPLC-FLD). For low-temperature cleanup method, freezing time, extraction solvent, number of extraction and SPE cleanup affected the extraction efficiency. Optimum extraction was achieved when using a mixture of acetonitrile and acetone (80:20, v/v) as extraction solvent, freezing between -18 oC to -25 oC for 24 hours twice and cleanup with alumina N SPE cartridge. This method was effectively determined all 16 PAHs. The recoveries were 45.88 - 118.47%. Limit of detections (LODs) and limit of quantitations (LOQs) were 0.13 to 3.13 ng/g and 0.25 to 6.25 ng/g, respectively. In sweep co-distillation method, distillation temperature and time had an effect on the extraction efficiency. Optimum extraction was attained when distillated at 235 oC for 60 minutes. However, this method was quantitatively analyzed only 8 PAHs. The recoveries were 47.48 - 119.47%. LODs and LOQs values were about two times higher than low-temperature cleanup method. Finally, both methods were successfully tested for determination of PAHs in reference materials of olive oil (RM FAPAS T0631) and real cooking oil samples.
Author: https://www.chinesestandard.net
Publisher: https://www.chinesestandard.net
ISBN:
Category : Social Science
Languages : en
Pages : 16
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Book Description
This standard specifies the liquid chromatography for determining polycyclic aromatic hydrocarbons in food (naphthalene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo[]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[]pyrene, indeno[1,2,3-c,d]pyrene, dibenzo[]anthracene and benzo[g,h,i]perylene), as well as the gas chromatography-mass spectrometry for determining the polycyclic aromatic hydrocarbons in foods (naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, pyrene, benzo[]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[]pyrene, indeno[1,2,3-c,d]pyrene, dibenzo[]anthracene and benzo[g,h,i]perylene).
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580582936
Category :
Languages : en
Pages : 32
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Book Description
Animal fats, Animal oils, Vegetable fats, Vegetable oils, Food products, Food testing, Chemical analysis and testing, Determination of content, Aromatic hydrocarbons, Polynuclear aromatic hydrocarbons, Chromatography, Liquid chromatography, Fluorescence
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1482297841
Category : Science
Languages : en
Pages : 1530
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Book Description
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Author:
Publisher:
ISBN:
Category : Polycyclic aromatic hydrocarbons
Languages : en
Pages : 500
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Book Description
Author:
Publisher: Newnes
ISBN: 0444626247
Category : Science
Languages : en
Pages : 525
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Book Description
Gas chromatography mass spectrometry (GC-MS) has been the technique of choice of analytical scientists for many years. The latest developments in instrumentation, including tandem mass spectrometry (MS-MS) and time-of-flight (TOF) detectors, have opened up and broadened the scope of environmental analytical chemistry. This book summarizes the major advances and relevant applications of GC-MS techniques over the last 10 years, with chapters by leading authors in the field of environmental chemistry. The authors are drawn from academia, industry and government. The book is organized in three main parts. Part I covers applications of basic GC-MS to solve environmental-related problems. Part II focuses on GC-MS-MS instrumentation for the analyses of a broad range of analysis in environmental samples (pesticides, persistent organic pollutants, endocrine disruptors, etc.). Part III covers the use of more advanced GC-MS techniques using low- and high-resolution mass spectrometry for many applications related to the environment, food and industry. - Summarizes the major advances of GC-MS techniques in the last decade - Presents relevant applications of GC-MS techniques - Covers academic, industrial and governmental sectors
Author: Jari Tuominen
Publisher:
ISBN: 9789513835668
Category : Chromatographic analysis
Languages : en
Pages : 77
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Book Description
Author: International Organization for Standardization
Publisher:
ISBN:
Category : Hydrocarbons
Languages : en
Pages : 22
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Book Description
Author: Victor R Preedy
Publisher: Academic Press
ISBN: 0080922201
Category : Technology & Engineering
Languages : en
Pages : 1520
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Book Description
Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. - Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients - Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods - Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians - Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580498039
Category :
Languages : en
Pages : 20
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Book Description
Petroleum, Petroleum technology, Petroleum products, Chemical analysis and testing, Determination of content, Aromatic hydrocarbons, Distillation methods of analysis, Liquid chromatography, Refractive index, Aromatic compounds, Diesel fuels, Contaminants
