Pressurized liquid extraction as an alternative to the Soxhlet extraction procedure stated in the US EPA method TO-13A for the recovery of polycyclic aromatic hydrocarbons adsorbed on polyurethane foam plugs

2014 ◽  
Vol 6 (20) ◽  
pp. 8420-8425 ◽  
Author(s):  
Silvia Masala ◽  
Ulf Rannug ◽  
Roger Westerholm
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Polyurethane Foam ◽  
Aromatic Hydrocarbons ◽  
Extraction Procedure ◽  
Soxhlet Extraction ◽  
Liquid Extraction ◽  
The Us ◽  
Polycyclic Aromatic ◽  
Soxhlet Method ◽  
Us Epa

PLE quicker and more convenient alternative than EPA Soxhlet method TO-13A for extraction of PAHs from atmospheric PUF samples.

scholarly journals Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin Petrovská klobása from Serbia

2014 ◽  
Vol 33 (2) ◽  
pp. 227 ◽  
Author(s):  
Biljana Škrbić ◽  
Nataša Đurišić-Mladenović ◽  
Nada Mačvanin ◽  
Ana Tjapkin ◽  
Snežana Škaljac
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Total Concentration ◽  
Fermented Sausage ◽  
Protected Designation Of Origin ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
The Us ◽  
Polycyclic Aromatic ◽  
Us Epa

The occurrence of polycyclic aromatic hydrocarbons (PAHs) in smoked dry fermented sausage with protected designation of origin <em>Petrovská klobása</em> from Serbia was determined by analysing PAHs from the US EPA and the EU priority lists. The peeled natural cased sausages smoked in industrial and traditional smokehouses were studied in order to assess the influence of smoking conditions on the PAH contents. The highest total concentration of EPA PAHs was found in the samples smoked in traditional smokehouse, being almost 15 times higher than the total EPA PAHs content in sausages smoked in industrial smokehouse; the content of EU PAHs in both types of the smoked products were similar, being close to 1.5 µg/kg. The most abundant compound was phenanthrene with the average content of about 31 µg/kg in traditionally smoked samples and about 3 µg/kg in industrially smoked samples. The concentrations of benzo[a]pyrene as well as the total concentrations of benzo[a]pyrene, benzo[a]anthracene, benzo[b]fluranthene and chrysene (consisting the so-called “PAH4” group) were rather low in both types of smoked sausages, being well below the corresponding maximum allowed levels set by the latest European Regulation 835/2011, not representing any risk to consumers’ health when PAHs presence is concerned.

scholarly journals Impact Assessment of Smoking Duration on Polycyclic Aromatic Hydrocarbons (PAH’s) Contaminations of Clarias gariepinus

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
O.O. Abiona
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Clarias Gariepinus ◽  
Soxhlet Extraction ◽  
Wood Combustion ◽  
Mean Values ◽  
Flame Ionization ◽  
Polycyclic Aromatic ◽  
Us Epa ◽  
Smoking Duration

Smoked catfish (Clarias gariepinus) was examined with the aim of determining the effect of smoking duration on the extent of accumulation of the sixteen US EPA priority polycyclic aromatic hydrocarbons (PAHs). The levels of PAHs in the smoked catfish samples were obtained using gas chromatography with a flame ionization detector after extracting with nhexane by soxhlet extraction technique. The result showed detection of all the 16 PAHs in the smoked catfish. Higher molecular weight PAHs having ≥4 rings showed considerably higher concentration as compared to PAHs that had a lower ring. The mean concentrations of total PAH in the investigated smoked catfish showed mean values of 1.91 μg/kg, 2.10 μg/kg, 2.32 μg/kg, 2.58 μg/kg respectively. The ΣBaPeq (0.113) and ΣPAH (10.642 μg/kg) levels are within the range of European Commission Regulations maximum tolerable limits of 2 to 5 μg/kg respectively. The result indicated that the PAH accumulation is directly proportional to the smoking period. Diagnostic ratio (Ant/(Ant+Phen) ratio <0.10) conducted showed wood combustion as the main sources of contamination in the analyzed smoked catfish.

scholarly journals Sample Preparation Improvement in Polycyclic Aromatic Hydrocarbons Determination in Olive Oils by Gel Permeation Chromatography and Liquid Chromatography with Fluorescence Detection

2005 ◽  
Vol 88 (4) ◽  
pp. 1247-1254 ◽  
Author(s):  
Sandra Martinez-López ◽  
Asuncion Morales-Noé ◽  
Agustin Pastor-Garcia ◽  
Angel Morales-Rubio ◽  
Miguel de la Guardia
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Limit Of Detection ◽  
Gel Permeation Chromatography ◽  
Liquid Extraction ◽  
Fluorometric Detection ◽  
Olive Oils ◽  
Liquid Liquid Extraction ◽  
Gel Permeation ◽  
Polycyclic Aromatic

Abstract The determination of 15 polycyclic aromatic hydrocarbons (PAHs) in olive oil samples has been improved in order to obtain a fast methodology with a low limit of detection through the combination of liquid–liquid extraction with acetonitrile and preparative gel permeation chromatography (GPC) prior to the injection of purified extracts into a C18 column. Acetonitrile–water was used as the mobile phase with a gradient from 50 to 95%, w/w, acetonitrile in 30 min. The oven temperature was maintained at 15°C, and fluorometric detection was made at a fixed excitation wavelength of 264 nm and variable, optimal emission wavelength for each analyte ranging from 352 nm for 11-H-benzo(b)fluorene to 500 nm for indeno(1,2,3-cd)pyrene. Recovery for all the compounds studied varied from 75 to 111%, and limit of detection values from 0.05 ng/g for benzo(k)fluoranthene to 0.48 ng/g for indeno(1,2,3-cd)pyrene, corresponding to 0.09 ng/g benzo(a)pyrene. Results were compared with those obtained by liquid–liquid extraction followed by a cleanup on silica and a direct GPC treatment of oil samples diluted in dichloromethane, 2 other methodologies that are appropriate for quantifying PAHs in olive oils. However, the proposed method improves the determination limits, reduces the time of analysis, and provides a highly stable baseline for sample chromatograms.

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