Determination of Benzo(α)pyrene in Food with Microwave-Assisted Extraction
ZHOU Na1, 2, LUO He-dong2, LI Na1, 2, LI Yao-qun1*
1. Department of Chemistry and Key Laboratory of Analytical Sciences, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China 2. Xiamen Center for Disease Control and Prevention, Xiamen 361021, China
Abstract：Coupling derivative technique and constant-energy synchronous fluorescence scanning technique, a method of determining benzo[α]pyrene in foods by second derivative constant-energy synchronous spectrofluorimetry after microwave-assisted treatment of samples was established using domestic microwave oven. The main factors of influencing the efficiency of microwave extraction were discussed, including the extraction solvent types and amounts, the microwave extraction time, microwave radiation power and cooling time. And the comparison with ultrasonic extraction was made. Low-fat food samples, which were just microwave-extracted with mixed-solvents, could be analyzed immediately by the spectrofluorimetric technique. For high-fat food samples, microwave-assisted saponification and extraction were made at the same time, thus simplifying operation steps and reducing sample analysis time. So the whole sample analysis process could be completed within one hour. This method was simple, rapid and inexpensive. In consequence, it was applied to determine benzo(α)pyrene in food with good reproducibility and the recoveries of benzo(α)pyrene ranged from 90.0% to 105.0% for the low fat samples and 83.3% to 94.6% for high-fat samples.
[1] HUANG Jun-xiong(黄俊雄). Environmental Chemistry(环境化学), 1994, 13(1): 95. [2] GAO Hong(高 鸿). Frontier of Analytical Chemistry(分析化学前沿). Beijing: Science Press(北京: 科学出版社), 1991: 331. [3] LI He, LI Gong-ke, CHEN Hong-wei, et al(李 核, 李攻科, 陈洪伟, 等). Chinese Journal of Analytical Chemistry(分析化学)，2002, 30(9): 1058. [4] Pakou C, Fountoulakis M, Drillia P, et al. Fresenius Environ. Bull., 2007, 16(2): 127. [5] Bangkedphol S, Sakultantimetha A, Keenan H E, et al. Journal of Environmental Science and Health. Part A. 2006, 41(6): 1105. [6] Sibiya P, Chimuka L, Cukrowska E, et al. Environmental Monitoring and Assessment, 2013, 185 (7): 5537. [7] Rocha M J, Ferreira P C, Reis P A, et al. Journal of Chromatographic Science, 2011, 49(9): 695. [8] Castro D, Slezakova K, Oliva-Teles M T, et al. Journal of Separation Science, 2009, 32(4): 501. [9] Garcia-Falcon M S, Simal-Gandara J, Carril-Gonzalez-Barros S T. Food Additives Contaminants, 2000, 17(12): 957. [10] Pena T, Pensado L, Casais C, et al. J. Chromatogr. A, 2006, 1121: 163. [11] Li X Y, Li N, Luo H D, et al. Journal of Agricultural and Food Chemistry, 2011, (59): 5899. [12] Lin Danli, He Lifang, Li Yaoqun. Clinical Chemistry, 2004, 50(10): 1797. [13] Li N, Luo H D, Jia Y Z, et al. Food Additives Contaminants, 2011, 28(2): 235. [14] Lopez-Avila V R. Young W F. Analytical Chemistry, 1994, 66: 1097. [15] Vazquez M J, Carro A M, Lorenzo R A, et al. Analytical Chemistry, 1997, 69: 221.
