Yoshioka Toshiaki, Nagatomi Yasushi, Harayama Koichi, Bamba Takeshi
Food Safety Laboratories, Asahi Group Holdings, Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan; Division of Metabolomics, Research Center for Transomics Medicine, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan.
Food Safety Laboratories, Asahi Group Holdings, Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan.
J Biosci Bioeng. 2018 Jul;126(1):126-130. doi: 10.1016/j.jbiosc.2018.01.014. Epub 2018 Feb 28.
Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic substances that are mainly generated during heating in food; therefore, the European Union (EU) has regulated the amount of benzo[a]pyrene and PAH4 in various types of food. In addition, the Scientific Committee on Food of the EU and the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives have recommended that 16 PAHs should be monitored. Since coffee beverages and dark beer are roasted during manufacture, monitoring these 16 PAHs is of great importance. On the other hand, supercritical fluid chromatography (SFC) is a separation method that has garnered attention in recent years as a complement for liquid and gas chromatography. Therefore, we developed a rapid high-sensitivity analytical method for the above-mentioned 16 PAHs in coffee beverages and dark beer involving supercritical fluid chromatography/atmospheric pressure chemical ionization-mass spectrometry (SFC/APCI-MS) and simple sample preparation. In this study, we developed a novel analytical technique that increased the sensitivity of MS detection by varying the back-pressure in SFC depending on the elution of PAHs. In addition, analysis of commercially available coffee and dark beer samples in Japan showed that the risk of containing the 16 PAHs may be low.
多环芳烃（PAHs）是主要在食品加热过程中产生的致癌物质；因此，欧盟（EU）对各类食品中的苯并[a]芘和PAH4含量进行了规定。此外，欧盟食品科学委员会以及食品添加剂联合专家委员会（食品法典委员会）建议对16种多环芳烃进行监测。由于咖啡饮料和黑啤酒在生产过程中经过烘焙，监测这16种多环芳烃非常重要。另一方面，超临界流体色谱法（SFC）作为液相色谱和气相色谱的补充方法，近年来受到了关注。因此，我们开发了一种快速高灵敏度分析方法，用于咖啡饮料和黑啤酒中上述16种多环芳烃的分析，该方法采用超临界流体色谱/大气压化学电离质谱联用（SFC/APCI-MS）技术以及简单的样品前处理。在本研究中，我们开发了一种新颖的分析技术，根据多环芳烃的洗脱情况改变超临界流体色谱中的背压，从而提高质谱检测的灵敏度。此外，对日本市售咖啡和黑啤酒样品的分析表明，含有这16种多环芳烃的风险可能较低。
