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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 期刊论文

编号：

41902A7B1D11913CA449E50653816914
作者：

Qu, Lingli(渠凌丽)#^[1,2,3]Yu, Huan^[4];Yin, Shuo^[1,2,5];Li, Yongxin(李永新)^[1,2,5]Sun, Chengjun(孙成均)*^[1,2,5]
语种：

英文
期刊：

JOURNAL OF AOAC INTERNATIONAL ISSN：1060-3271 2020 年 103 卷 6 期 (1512 - 1520) ; NOV-DEC
收录：
摘要：

Background: Nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) are the derivatives of polycyclic aromatic hydrocarbon which are direct mutagens 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-tandem mass spectrometry. Two pairs of target multiple reaction monitoring (MRM) ion pairs have been successfully identified for the target nitro-PAHs, and confirmed by high-resolution mass spectrometry to explore their formation mechanism.
Results: The method had linear ranges of 2.0-500 mu g/L (except 1-nitronaphthalene 20-5000 mu g/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 the method were less than 0.60 mu g/L (except 1-nitronaphthalene 6.0 mu g/L).
Conclusions: The method 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 mu g/kg. 1,8-Dinitropyrene was detected in some oil-fried samples with the contents of 2.12-5.12 mu g/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. The method 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. The mechanism of mass spectrometric decomposition of nitro-PAHs was investigated as well.
推荐引用方式
GB/T 7714：

Qu Lingli,Yu Huan,Yin Shuo, et al. 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 [J].JOURNAL OF AOAC INTERNATIONAL,2020,103(6):1512-1520.
APA：

Qu Lingli,Yu Huan,Yin Shuo,Li Yongxin,&Sun Chengjun.(2020).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 .JOURNAL OF AOAC INTERNATIONAL,103(6):1512-1520.
MLA：

Qu Lingli, et al. "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" .JOURNAL OF AOAC INTERNATIONAL 103,6(2020):1512-1520.
入库时间：

1/20/2021 3:54:11 AM
更新时间：

1/20/2021 3:54:11 AM
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