Abstract
The aim of this study was to develop an analytical method, which separates selected chlorinated polycyclic aromatic hydrocarbons (Cl-PAHs) from fat, and fat-free or vegetable matrices. The method contains extraction-, cleanup-, and quantification steps. Integration of automated analysis actions, as in extraction and cleanup, should enhance the reproducibility, precision, and efficiency of the method. This was confirmed by validation of the overall analytical process. In the end, as a performance check, the developed method was applied on different matrices, e.g., tea, rice, grilled pork, and eel and predator eggs, as a non-food example. An inter-laboratory check was initiated as replacement for the lack of proficiency tests. Due to the high level of automation, both personnel and time effort are very low. In addition, the method is very robust with regard to the variability of the solvent selection and the loss of analytes by evaporation to dryness. It could be demonstrated that the developed method is applicable to different matrices with reproducible and precise results. This applies also to low-fat food and feed.
Highlights
Halogenated polycyclic aromatic hydrocarbons (X-PAHs) are classes of compounds consisting of polycyclic aromatic hydrocarbons (PAHs) with at least two aromatic rings and one halogen substituted hydrogen in the aromatic ring
chlorinated polycyclic aromatic hydrocarbons (Cl-PAHs) are formed during uncontrolled combustion processes in the presence of chlorine or chloride in addition to, e.g., dioxins and PAHs
These compounds served as indicator substances for the present work in order to enable a first foray towards the detection of Cl-PAHs in food
Summary
Halogenated polycyclic aromatic hydrocarbons (X-PAHs) are classes of compounds consisting of polycyclic aromatic hydrocarbons (PAHs) with at least two aromatic rings and one halogen substituted hydrogen in the aromatic ring. Substituents could be chlorine, bromine, fluorine, and/or a mixture of these elements. A number of chlorinated organic compounds such as PCB or PCN had been produced industrially for many years. They were primarily used as nonconductive oils in capacitors or as lubricants. Residues of these substances are still detectable in the environment and food, even after a decade-long ban. Cl-PAHs are formed during uncontrolled combustion processes in the presence of chlorine or chloride in addition to, e.g., dioxins and PAHs. According to the current state of knowledge, Cl-PAHs arise exclusively through uncontrolled anthropogenic
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