Different Stationary Phases for PAH Analysis

Studied PAHs

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Table 1. Studied PAHs
List of studied PAHs, corresponding to the compounds on the EU list and three other important interfering PAHs.
Studied PAHs

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Figure 1: GC-MS chromatogram of a spiked salmon sample (concentration between 1 and 4 ppb) obtained on an Agilent J&W Select PAH column (15 m x 0.15 mm x 0.10 µm). Peak identification: 1 benzo[a]anthracene, 2 triphenylene, 3 chrysene, 4 5-methylchrysene, 5 1-methylchrysene, 6 benzo[b]fluoranthene, 7 benzo[k]fluoranthene, 8 benzo[j]fluoranthene, 9 benzo[e]pyrene, 10 benzo[a]pyrene, 11 perylene.
Studied PAHs

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Figure 2: GC-MS chromatogram of a spiked salmon sample (concentration between 1 and 4 ppb) obtained on an Agilent J&W Select PAH column (15 m x 0.15 mm x 0.10 µm). Peak identification: 12 indeno[1,2,3-c,d]pyrene, 13 dibenzo[a,h]anthracene, 14 benzo[b]chrysene, 15 picene, 16 benzo[g,h,i]perylene, 17 anthanthrene, 18 dibenzo[al]pyrene, 19 dibenzo[a,e]pyrene, 20 dibenzo[a,i]pyrene, 21 dibenzo[a,h]pyrene.

“The accurate quantification of PAHs in food with gas chromatography-mass spectrometry (GC-MS) requires special attention for both separation on the stationary phase and differentiation by mass ions. “

Studied PAHs

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Table 2. Method Performance of Spiked Salmon, Olive Oil Samples
Studied PAHs

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Table 3. Mean Sample Values Obtained on Agilent Select PAH Phase
Studied PAHs

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Figure 3: Separation of benzo[b]fluoranthene (BbF), benzo[k]fluoranthene (BkF), and benzo[j]fluoranthene (BjF) on three different GC phases at m/z 252 in a mussels extract. A: Agilent Select PAH (15 m x 0.15 mm x 0.10 µm), B: VF-17ms (20 m x 0.15 mm x 0.15 µm) and C: HP-5ms (30 m x 0.25 mm x 0.25 µm).
Studied PAHs

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Figure 4: Results for benzo[k]fluoranthene in different food samples on three evaluated stationary phases (Agilent Select PAH 15 m x 0.15 mm x 0.10 µm; VF-17ms 20 m x 0.15 mm x 0.15 µm; and HP-5ms 30 m x 0.25 mm x 0.25 µm).
Studied PAHs

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Figure 5: Separation of benzo[a]anthracene (BaA), cyclopenta[c,d]pyrene (CPP), chrysene (CHR), and triphenylene (TR) on three different GC phases in a dried fish extract (left side) and a pumpkin seed oil extract (right side). A: Agilent J&W Select PAH (15 m x 0.15 mm x 0.10 µm), B: Agilent J&W VF-17ms (20 m x 0.15 mm x 0.15 µm), and C: Agilent J&W HP-5ms (30 m x 0.25 mm x 0.25 µm).
Studied PAHs

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Figure 6: Results for chrysene in different food samples on three evaluated stationary phases (Agilent J&W Select PAH 15 m x 0.15 mm x 0.10 µm; Agilent J&W VF-17ms 20 m x 0.15 mm x 0.15 µm; and Agilent J&W HP-5ms 30 m x 0.25 mm x 0.25 µm).
Studied PAHs

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Figure 7:Results for chrysene in different food samples on three evaluated stationary phases (Agilent J&W Select PAH 15 m x 0.15 mm x 0.10 µm; Agilent J&W VF-17ms 20 m x 0.15 mm x 0.15 µm; and Agilent J&W HP-5ms 30 m x 0.25 mm x 0.25 µm).
Studied PAHs

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Figure 8: Separation of dibenzo[a,l]pyrene (DlP), dibenzo[a,e]pyrene (DeP), coronene (COR), dibenzo[a,i]pyrene (DiP), and dibenzo[a,h]pyrene (DhP) on three different GC phases in a standard solution. A: Agilent J&W Select PAH (15 m x 0.15 mm x 0.10 µm), B: Agilent J&W VF-17ms (20 m x 0.15 mm x 0.15 µm), and C: Agilent J&W HP-5ms (30 m x 0.25 mm x 0.25 µm).

Polycyclic aromatic hydrocarbons (PAH) comprise a large group of more than several hundred chemical compounds containing two or more fused aromatic rings. They are produced during incomplete combustion of organic compounds. Food can be naturally contaminated with PAHs by uptake from the environment, like mussels filtering surrounding water. The main contamination sources for food, however, are processing procedures in which PAHs are generated at significant levels, such as frying, drying, smoking, grilling, or roasting.1-6

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