Application of QuEChERS-EMR-Lipid-DLLME method for the determination of polycyclic aromatic hydrocarbons in smoked food of animal origin
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F20%3A82474" target="_blank" >RIV/60460709:41210/20:82474 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41340/20:82474
Result on the web
<a href="https://www-sciencedirect-com.infozdroje.czu.cz/science/article/pii/S0889157519314930?via%3Dihub" target="_blank" >https://www-sciencedirect-com.infozdroje.czu.cz/science/article/pii/S0889157519314930?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfca.2020.103420" target="_blank" >10.1016/j.jfca.2020.103420</a>
Alternative languages
Result language
angličtina
Original language name
Application of QuEChERS-EMR-Lipid-DLLME method for the determination of polycyclic aromatic hydrocarbons in smoked food of animal origin
Original language description
The aim of this study was to develop an effective sample preparation procedure for the determination of polycyclic aromatic hydrocarbons PAHs in smoked fatty products of animal origin fish cheese and sausage. Two different approaches were tested classical QuEChERS and procedure with the use of Enhanced Matrix Removal EMR Lipid material. Two techniques of extract preconcentration under nitrogen stream and with the use of dispersive liquid liquid microextraction DLLME were also taken into consideration. All samples were analysed using gas chromatography mass spectrometry. The results showed the optimised sample preparation procedure was composed of three steps 1. QuEChERS extraction 2. clean-up by EMR Lipid material and 3. extract preconcentration by DLLME. The obtained recovery rates within the range of 50 to 120 percent were received for all compounds with relative standard deviation RSD values lower than 16,7 percent. The proposed method is fast and effective and can be successfully applied for PAHs
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
ISSN
0889-1575
e-ISSN
—
Volume of the periodical
87
Issue of the periodical within the volume
april
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
0-0
UT code for WoS article
000520942000014
EID of the result in the Scopus database
2-s2.0-85078072982