Journal of Food, Agriculture and Environment




Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Rapid assay of polycyclic aromatic hydrocarbons in oil seeds


Author(s):

Ye Yu 1, 2, Qingze Jin 1, Yue Wang 2, Hui Zhang 2, Xingguo Wang 1*

Recieved Date: 2013-06-08, Accepted Date: 2013-10-14

Abstract:

Oil crops are often affected by PAHs pollution caused by dust and particles in the air during the growth period, which cause PAHs residues in edible oils. In this paper, a method for the rapid assay of polycyclic aromatic hydrocarbons (PAHs) in oil seeds has been developed. After the oil seeds were treated with acetonitrile and tetrahydrofuran (1:1, v/v), the extracts were centrifuged and filtered. The PAHs were separated using an analytical HPLC column. Quantification was carried out by fluorescence detection. The detection limit of the PAHs is between 0.07 and 0.61 µg/kg. For all 12 PAHs the method has a good linear range, from 2 to 200 µg/kg, and correlation coefficients were greater than 0.999. The recovery ranged from 81.7 to 96.5% and the relative standard deviation was in the range 2.10–10.44%. Sampling tests on various oilseeds such as soybean, peanut, rapeseed and sunflower were carried out to determine their PAHs content. All these oil seeds were contaminated with different levels of PAHs. More than six PAHs were detected in most oil seeds. The total quantities of PAHs ranged from 6.74 to 132.24 µg/kg. The detection rates for naphthalene (Na), fluorine (F) and phenanthrene (Phe) in all oil seeds were 100%, the detection rate for chrysene (Chr) was 91.67%, and the only PAH that was not detected was Ace. The average measured values for pyrene (Pyr), Na, F and Phe are 10.85, 9.79, 7.13 and 9.54 µg/kg, respectively. Compared with other methods for oil seeds, this method consumes less solvent, has better reproducibility, a shorter pretreatment time and more stable recovery rates.

Keywords:

Oil seeds, polycyclic aromatic hydrocarbons (PAHs), HPLC-FLD


Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 279-282


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