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|Title:||Validation (In-house and Collaborative) of a Method based on Liquid Chromatography for the Quantitation of 15 European-priority Polycyclic Aromatic Hydrocarbons in Smoke Flavourings|
|Authors:||SIMON RUPERT; PALME Sonja; ANKLAM ELKE|
|Citation:||FOOD CHEMISTRY vol. 104 p. 876-887|
|Publisher:||ELSEVIER SCI LTD|
|Type:||Articles in periodicals and books|
|Abstract:||A method based on high-performance liquid-chromatography was developed for the quantitation of 15 polycyclic aromatic hydrocarbons named by European legislation (EU priority PAHs) in primary smoke condensates (PSCs). These PSCs form the raw materials for the production of smoke flavourings to be used in or on food. The method was first validated in-house according to the IUPAC harmonised guideline for single-laboratory validation. The method could be used to monitor all 15 EU priority PAHs in PSC. Subsequently a collaborative trial was organised according to the IUPAC protocol. The average values lay between 23 and 99 % for the relative standard deviation of the reproducibility and between 24 % and 76 % for the recovery.|
|JRC Institute:||Health, Consumers and Reference Materials|
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