Simultaneous determination of polycyclic aromatic hydrocarbons and their chlorinated derivatives in grilled foods.

Polycyclic aromatic hydrocarbons (PAHs) are unintentionally generated in foods that are cooked, and dietary ingestion of these PAHs is regarded as the dominant route of exposure to PAHs. Some chlorinated PAHs (ClPAHs) are more toxic than their corresponding parent PAHs and can also be generated in food during cooking. Knowledge of the concentrations of ClPAHs in cooked foods has been limited by the lack of an adequate analytical method for measuring ClPAH concentrations in cooked foods. In this study, we developed an analytical method for simultaneous determination of PAHs and ClPAHs in lipid-rich foods. The combination of a potassium hydroxide silica gel column and an activated carbon cartridge enabled us to simultaneously measure PAH and ClPAH concentrations in raw and grilled fish and meats. Twelve kinds of PAHs (e.g., fluorene [Fle], phenanthrene [Phe], fluoranthene [Flu], and pyrene [Pyr]) were detected in grilled foods. The concentrations ranged from below the limit of quantitation (

Reference Key	masuda2019simultaneousecotoxicology Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors	Masuda, Misato;Wang, Qi;Tokumura, Masahiro;Miyake, Yuichi;Amagai, Takashi;
Journal	Ecotoxicology and environmental safety
Year	2019
DOI	S0147-6513(19)30479-8
URL	https://doi.org/S0147-6513(19)30479-8
Keywords	Keywords not found