Extraction of polycyclic aromatic hydrocarbons from smoked fish using pressurized liquid extraction with integrated fat removal
Extraction of polycyclic aromatic hydrocarbons from smoked fish using pressurized liquid extraction with integrated fat removal
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DOI：
10.1016/j.talanta.2009.02.048
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发表时间：
2009-06-30
期刊：
影响因子：
6.1
通讯作者：
Christensen, Jan H.
中科院分区：
文献类型：
--
作者：
Lund, Mette;Duedahl-Olesen, Lene;Christensen, Jan H.
熏鱼产品中多环芳烃（PAH）的定量通常需要多个清洁步骤，以去除可能干扰化学分析的脂肪和其他化合物。我们提出了一种新的加压液体萃取（PLE）方法，该方法将极限萃取与脂肪保留在一个单一的分析步骤中。PLE参数：脂肪保留器的类型，冲洗体积，溶剂组成，脂肪-脂肪保留比（FFR），和萃取细胞的尺寸是获得高回收率的多环芳烃无脂肪提取物的最重要的因素。填充18 g活性硅胶的100 mL浸提池，二氯甲烷：己烷（15：85，v/v）作为浸提溶剂。0.025和100%冲洗体积的血流储备分数是综合提取和脂肪保留的最佳分析设置。与基于多步程序的标准参考方法相比，一步程序提供了一种更快速和更具成本效益的替代方案，废物产生最小化。此外，两种方法的分析质量相当，而新的提取和净化综合方法由于分析步骤较少，不易出现分析错误（随机和系统性）。(C)2009 Elsevier B. V.保留所有权利。
Quantification of polycyclic aromatic hydrocarbons (PAHs) in smoked fish products often requires multiple clean-up steps to remove fat and other compounds that may interfere with the chemical analysis. We present a novel pressurized liquid extraction (PLE) method that integrates exhaustive extraction with fat retention in one single analytical step. The PLE parameters: type of fat retainer, flush volume, solvent composition, fat-to-fat retainer ratio (FFR), and the dimensions of the extraction cells were the most important factors for obtaining fat-free extracts with high recoveries of PAHs. A 100mL extraction cell filled with 18g activated silica gel, dichloromethane:hexane (15:85, v/v) as extraction solvent. FFR of 0.025 and 100% flush volume was the best analytical setup for integrated extraction and fat retention.The one-step procedure provided a more rapid and cost-efficient alternative with minimization of waste generation compared to the standard reference method that is based on a multi-step procedure. Furthermore, the analytical quality of the two methods are comparable, while the new integrated approach for extraction and cleanup is less prone to analytical errors (random and systematic) because of fewer analytical steps. (C) 2009 Elsevier B.V. All rights reserved.