Saito Y, Sekita H, Takeda M, Uchiyama M
J Assoc Off Anal Chem. 1978 Jan;61(1):129-35.
An analytical method was developed for determining benzo(a)pyrene in foods, suitable for routine use. The method consists of 4 cleanup steps: (1) alkali cleavage of sample, (2) preliminary silica gel column chromatography, (3) selective extraction with concentrated sulfuric acid, and (4) further silica gel column chromatography. Recoveries of benzo(a)pyrene added to 50 g (or 10 g) food at levels of 0.4 ppb (or 2 ppb) ranged from 70% for short-necked clam and mackeral to 85% for chicken meat. The sulfuric acid extraction step affords a simple method for isolating benzo(a)pyrene from various kinds of interfering substances which could not be separated by existing methods.
开发了一种用于测定食品中苯并(a)芘的分析方法，适用于常规使用。该方法包括4个净化步骤：(1)样品的碱裂解，(2)初步硅胶柱色谱法，(3)浓硫酸选择性萃取，(4)进一步硅胶柱色谱法。以0.4 ppb（或2 ppb）的水平添加到50 g（或10 g）食品中的苯并(a)芘的回收率范围为，短颈蛤和鲭鱼为70%，鸡肉为85%。硫酸萃取步骤提供了一种从各种现有方法无法分离的干扰物质中分离苯并(a)芘的简单方法。
