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|dc.identifier.citation||FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE& RISK ASSESSMENT vol. 33 no. 2 p. 215-224||en_GB|
|dc.description.abstract||An analytical method is reported for the determination of four polycyclic aromatic hydrocarbons (benzo[a]pyrene (BaP), benz[a]anthracene (BaA), benzo[b]fluoranthene (BbF) and chrysene (CHR)) in edible oils (sesame, maize, sunflower and olive oil) by HPLC. Sample preparation is based on three-steps including saponification, liquid-liquid partitioning, and finally clean-up by SPE on 2 g of silica. Guidance on single laboratory validation of the proposed analysis method was taken from the second edition of the Eurachem guide on method validation. The lower level of the working range of the method was determined by the limits of quantification of the individual analytes, and the upper level was equal to 5.0 μg kg-1. The limit of detection and quantification of the four PAHs ranged from 0.06 μg kg-1 to 0.12 μg kg-1 and 0.13 μg kg-1 to 0.24 μg kg-1. Recoveries of more than 84.8% wereachieved for all four PAHs at two concentration levels (2.5 and 5.0 μg kg-1), and expanded relative measurement uncertainties were below 20 %. The performance of the validated method was in all aspects compliant with provisions set in EU legislation for the performance of analytical methods employed in the official control of food. The applicability of the method to routine samples was evaluated based on a limited number of commercial edible oil samples.||en_GB|
|dc.description.sponsorship||JRC.F.5-Food and Feed Compliance||en_GB|
|dc.publisher||TAYLOR & FRANCIS LTD||en_GB|
|dc.title||Single laboratory validation of a saponification method for the determination of four polycyclic aromatic hydrocarbons in edible oils by HPLC-fluorescence detection||en_GB|
|dc.type||Articles in periodicals and books||en_GB|
|JRC Directorate:||Health, Consumers and Reference Materials|
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