Detection of benzo[a]pyrene in meat products

Using high performance liquid chromatography (according to NY/T1666-2008)
.

1.
Principle

The sample was homogenized with cyclohexane , ultrasonically extracted, and back-extracted with dimethyl sulfoxide
.

(1) Calculation of single-point calibration results

Where X——The content of benzo[a]pyrene, ug/kg

A——The peak area of ​​benzo[a]pyrene in the sample solution, cm ²

A _s ——Peak area of ​​benzo[a]pyrene in standard working solution, cm ²

p _s ——the concentration of benzo[a]pyrene in the standard working solution, ng/mL

V——The final constant volume of the sample solution, mL

m——weighing sample size, g

(2) Calculation of quantitative results of standard curve calibration

Where X——the content of benzo[a]pyrene in the sample, ug/kg

C——The concentration of benzo[a]pyrene in the sample solution found in the standard curve, ng/mL

V——The final constant volume of the sample solution, mL

m——weighing sample size, g

2.

Chromatographic column: C ₁₈ column, 5um, 4.

3.
Tips

This method is suitable for the detection of benzo[a]pyrene in grilled, fried, smoked and other meat products
.