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Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry

Polycyclic aromatic hydrocarbons (PAHs)—a large group of organic compounds—are extremely hazardous to human health. In this study, the 198 samples from six groups of daily food products in the Hanoi metropolitan area were collected and prepared by the QuEChERS sample treatment technique. The detecti...

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Autores principales: Tran-Lam, Thanh-Thien, Hai Dao, Yen, Kim Thi Nguyen, Lien, Kim Ma, Hoi, Nguyen Tran, Hai, Truong Le, Giang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6306911/
https://www.ncbi.nlm.nih.gov/pubmed/30544827
http://dx.doi.org/10.3390/foods7120201
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author Tran-Lam, Thanh-Thien
Hai Dao, Yen
Kim Thi Nguyen, Lien
Kim Ma, Hoi
Nguyen Tran, Hai
Truong Le, Giang
author_facet Tran-Lam, Thanh-Thien
Hai Dao, Yen
Kim Thi Nguyen, Lien
Kim Ma, Hoi
Nguyen Tran, Hai
Truong Le, Giang
author_sort Tran-Lam, Thanh-Thien
collection PubMed
description Polycyclic aromatic hydrocarbons (PAHs)—a large group of organic compounds—are extremely hazardous to human health. In this study, the 198 samples from six groups of daily food products in the Hanoi metropolitan area were collected and prepared by the QuEChERS sample treatment technique. The detection and identification of PAHs were obtained by gas chromatography–tandem mass spectrometry (GC–MS/MS) determination. The results demonstrated that the recovery of PAH compounds ranged approximately between 71% and 110% when the solvent evaporation condition was optimized using the nitrogen gas at a low temperature (1 °C). The in-house method was validated in terms of linearity, extractive condition, repeatability, recovery, limit of detection (LOD), and limit of quantification (LOQ). The ranges of average PAH levels were 9.3–9.6 µg/kg (for instant noodles), 0.22–2.48 µg/kg (for cakes) 0.91–4.83 µg/kg (dried vegetables), 5.14–23.32 µg/kg (teas), 4.82–24.35 µg/kg (coffees), and 1.43–25.2 µg/kg (grilled meats). The results indicated that the total concentrations of residual PAHs and benzo(a)pyrene in the instant noodles and grilled meat samples surpassed the maximum limits tolerated by the European Commission (35 µg/kg and 5 µg/kg, respectively) in many investigated samples.
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spelling pubmed-63069112019-01-02 Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry Tran-Lam, Thanh-Thien Hai Dao, Yen Kim Thi Nguyen, Lien Kim Ma, Hoi Nguyen Tran, Hai Truong Le, Giang Foods Article Polycyclic aromatic hydrocarbons (PAHs)—a large group of organic compounds—are extremely hazardous to human health. In this study, the 198 samples from six groups of daily food products in the Hanoi metropolitan area were collected and prepared by the QuEChERS sample treatment technique. The detection and identification of PAHs were obtained by gas chromatography–tandem mass spectrometry (GC–MS/MS) determination. The results demonstrated that the recovery of PAH compounds ranged approximately between 71% and 110% when the solvent evaporation condition was optimized using the nitrogen gas at a low temperature (1 °C). The in-house method was validated in terms of linearity, extractive condition, repeatability, recovery, limit of detection (LOD), and limit of quantification (LOQ). The ranges of average PAH levels were 9.3–9.6 µg/kg (for instant noodles), 0.22–2.48 µg/kg (for cakes) 0.91–4.83 µg/kg (dried vegetables), 5.14–23.32 µg/kg (teas), 4.82–24.35 µg/kg (coffees), and 1.43–25.2 µg/kg (grilled meats). The results indicated that the total concentrations of residual PAHs and benzo(a)pyrene in the instant noodles and grilled meat samples surpassed the maximum limits tolerated by the European Commission (35 µg/kg and 5 µg/kg, respectively) in many investigated samples. MDPI 2018-12-08 /pmc/articles/PMC6306911/ /pubmed/30544827 http://dx.doi.org/10.3390/foods7120201 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Tran-Lam, Thanh-Thien
Hai Dao, Yen
Kim Thi Nguyen, Lien
Kim Ma, Hoi
Nguyen Tran, Hai
Truong Le, Giang
Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry
title Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry
title_full Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry
title_fullStr Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry
title_full_unstemmed Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry
title_short Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry
title_sort simultaneous determination of 18 polycyclic aromatic hydrocarbons in daily foods (hanoi metropolitan area) by gas chromatography–tandem mass spectrometry
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6306911/
https://www.ncbi.nlm.nih.gov/pubmed/30544827
http://dx.doi.org/10.3390/foods7120201
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