FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (14): 216-218.

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Determination of Benzopyrene in Cooking Oil by Solid-Phase Extraction Coupled with Ultra Performance Liquid Chromatograph-Fluorescence Detection

  

  • Received:2011-06-10 Revised:2012-05-17 Online:2012-07-25 Published:2012-07-27

Abstract: A method was developed for the determination of benzopyrene by solid-phase extraction on a neutral Al2O3 cartridge coupled with ultra performance liquid chromatography (UPLC). Benzopyrene in samples were extracted into n-hexane, cleaned up, and concentrated by rotary evaporation and dissolved in n-hexane again before chromatographic separation and fluorescence detection. The mobile phase was acetonitrile-water (75:25, V/V) at a flow rate of 0.5 mL/min. Benzopyrene was quantified by external standard method. A good linear relationship between peak area and benzopyrene concentration was achieved in the range of 0.10-50.0 μg/L (R2 = 0.9998). The mean spike recovery rates of benzopyrene at three concentration levels were in the range of 91.7%-97.5%, with relative standard deviation (RSD) of less than 2%. The limits of detection (LOD) and quantification (LOQ) were 0.01 μg/kg and 0.03 μg/kg, respectively. The developed method is characteristics of simple operation, good reproducibility, high sensitivity, and rapid, reliable and suitable determination for benzopyrene in cooking oil.

Key words: solid-phase extraction (SPE), ultra performance liquid chromatography (UPLC), fluorescence detection, benzopyrene, cooking oil

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