Calibration of GC/MS method and validation of the modified sample preparation for determination of polycyclic aromatic hydrocarbons

Simple item page
creativework.keywordsBenzo[a]pyrene, GC/MS, Polycyclic aromatic hydrocarbons
creativework.publisherUniversity of Chemical Technology and Metallurgyjournal@uctm.eduen
dc.contributor.authorGivechev I.
dc.contributor.authorDanalev D.
dc.contributor.authorYaneva S.
dc.contributor.authorTanev D.
dc.date.accessioned2024-07-16T11:16:49Z
dc.date.accessioned2024-07-16T11:18:52Z
dc.date.available2024-07-16T11:16:49Z
dc.date.available2024-07-16T11:18:52Z
dc.date.issued2018-01-01
dc.description.abstractA modified procedure of EN 16619:2015 method for determination of four polycyclic aromatic hydrocarbons (PAH's) was proposed. A change in internal standard and in sample preparation procedure was made for two low fat food matrices (wheat flour and smoked pork leg). As a result a new calibration was obtained with very good linearity (correlation coefficient R2 = 0.999). Recovery rates for spiked samples from both matrices were also calculated and were found in a good fit with the European legislation specifications. The average values of the recovery rates amounted to 99.32 % (1.83 % relative standard deviation) for wheat flour and 97.25 % (2.50 % relative standard deviation) for smoked pork leg.
dc.identifier.issn1314-7978
dc.identifier.issn1314-7471
dc.identifier.scopusSCOPUS_ID:85047435376en
dc.identifier.urihttps://rlib.uctm.edu/handle/123456789/1223
dc.language.isoen
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85047435376&origin=inward
dc.titleCalibration of GC/MS method and validation of the modified sample preparation for determination of polycyclic aromatic hydrocarbons
dc.typeArticle
oaire.citation.issue4
oaire.citation.volume53
Files
Collections
Articles