Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends
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2010Resumen
Polycyclic aromatic hydrocarbons (PAHs) are compounds widespread in the environment, many of them showingcarcinogenic effects. Thesecompoundscan reach the food chainbydifferentwaysand, therefore, the analysis of PAHs in food is a matter of concern. This article reviews the extraction methodologies togetherwiththeseparationanddetectiontechniqueswhicharecurrentlyappliedinthedeterminationof PAHsinfoodandbeverages. Specific extraction conditions,performancecharacteristics,chromatographic and detection parameters are discussed. A review of the occurrence of these compounds in the matrixes under study is also provided.
Palabra/s clave
Polycyclic aromatic hydrocarbons (PAHs)
Analysis
Food
Beverages
Gas chromatography (GC)
Liquid chromatography (LC)
Fluorescence detection (FLD)
Mass spectrometry (MS)