Development of an analytical method for polycyclic aromatic hydrocarbons in coffee beverages and dark beer using novel high-sensitivity technique of supercritical fluid chromatography/mass spectrometry
| Autor: | Yasushi Nagatomi, Koichi Harayama, Toshiaki Yoshioka, Takeshi Bamba |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
food.ingredient
Bioengineering Mass spectrometry 01 natural sciences Applied Microbiology and Biotechnology Coffee Gas Chromatography-Mass Spectrometry Beverages chemistry.chemical_compound food Tandem Mass Spectrometry media_common.cataloged_instance Humans European union Polycyclic Aromatic Hydrocarbons media_common Chromatography 010405 organic chemistry Chemistry Elution Food additive 010401 analytical chemistry Analytical technique Beer Chromatography Supercritical Fluid 0104 chemical sciences Supercritical fluid chromatography Pyrene Gas chromatography Food Analysis Biotechnology Chromatography Liquid |
| Zdroj: | Journal of bioscience and bioengineering. 126(1) |
| ISSN: | 1347-4421 |
| Popis: | Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic substances that are mainly generated during heating in food; therefore, the European Union (EU) has regulated the amount of benzo[a]pyrene and PAH4 in various types of food. In addition, the Scientific Committee on Food of the EU and the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives have recommended that 16 PAHs should be monitored. Since coffee beverages and dark beer are roasted during manufacture, monitoring these 16 PAHs is of great importance. On the other hand, supercritical fluid chromatography (SFC) is a separation method that has garnered attention in recent years as a complement for liquid and gas chromatography. Therefore, we developed a rapid high-sensitivity analytical method for the above-mentioned 16 PAHs in coffee beverages and dark beer involving supercritical fluid chromatography/atmospheric pressure chemical ionization-mass spectrometry (SFC/APCI-MS) and simple sample preparation. In this study, we developed a novel analytical technique that increased the sensitivity of MS detection by varying the back-pressure in SFC depending on the elution of PAHs. In addition, analysis of commercially available coffee and dark beer samples in Japan showed that the risk of containing the 16 PAHs may be low. |
| Databáze: | OpenAIRE |
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