Abstract
We developed a procedure for trace enrichment of benzo[ a]pyrene (BP) in extracts of smoked food products, and an HPLC-fluorescence detection (FL) method for determination of BP in the enriched extracts. The procedure consists in extraction/sonication of the lyophilized product in hexane, clean-up of the hexane extract by passage through a Sep-Pak Silica Plus cartridge and, subsequently, by partitioning between hexane and dimethyl sulphoxide, and concentration of the BP using a Sep-Pak C 18 Plus cartridge. HPLC-FL and quantification limits were 0.049 μg/l in acetonitrile (<0.0067 μg/kg of smoked food) and 0.089 μg/l in acetonitrile (<0.012 μg/kg), respectively. Recovery (94.1%) and RSD (<8.65%) were satisfactory. When applied to 15 types of sausage, mean BP content was 0.022 μg/kg, and all but two samples (both treated with wood smoke) had BP contents below the 0.03 μg/kg limit imposed in EU legislation for smoking-flavour agents.
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