Schlemitz S, Pfannhauser W
Institute of Bio- and Food Chemistry, University of Technology, Graz, Austria.
Z Lebensm Unters Forsch. 1996 Jul;203(1):61-4. doi: 10.1007/BF01267771.
Nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) were determined in different kinds of food. The investigation of food matrices necessitates the development of appropriate analytical procedures for sensitive monitoring and determination of these compounds. The analysis of the nitro-PAHs was carried out by GC/MSD, GC plus mass spectrometry, and GC/NPD (nitrogen-phosphorus detection) GC plus nitrogen-phosphorus detection. Seven nitro-PAHs were positively identified and quantified in vegetables, smoked and grilled foods, oil, tea, coffee and spices.
在不同种类的食品中测定了硝化多环芳烃（硝基多环芳烃）。对食品基质的研究需要开发适当的分析程序，以灵敏地监测和测定这些化合物。通过气相色谱/质谱检测（GC/MSD）、气相色谱加质谱（GC加质谱）以及气相色谱/氮磷检测（GC/NPD，气相色谱加氮磷检测）对硝基多环芳烃进行分析。在蔬菜、烟熏和烧烤食品、油、茶、咖啡和香料中，七种硝基多环芳烃得到了明确鉴定和定量。
