Determination of acridine derived compounds in charcoal-grilled meat and creosote oils by liquid chromatographic and gas chromatographic analysis

✍ Scribed by M.T. Galceran; M.J. Curto; L. Puignou; E. Moyano

• Book ID: 102981181
• Publisher: Elsevier Science
• Year: 1994
• Tongue: English
• Weight: 555 KB
• Volume: 295
• Category: Article
• ISSN: 0003-2670
• DOI: 10.1016/0003-2670(94)80236-x

✦ Synopsis

A method is described for the determination of basic nitrogen-containing polycyclic aromatic compounds (PANEIs, azaarenes) in charcoal-grilled meat and creosote samples. The enrichment procedure includes liquid-liquid partition (cyclohexane), extraction of PANHs with acid and re-extraction with cyclohexane after neutralization. Further purification is performed hy column chromatography on alumina. Basic fractions were analyzed by liquid chromatography (LC) with UV detection and capillary gas chromatography (GC) with flame ionization detection #IDI and mass spectrometry (MS). The lowest detection limits ranged from 0.01 to 0.14 ng with GC-MS-SIM, allowing the determination of these compounds at the pg g-' level in meat samples.