Monitoring of nitropolycyclic aromatic hydrocarbons in food using gas chromatography

  • Silvana Schlemitz
  • Werner Pfannhauser
Original Paper

DOI: 10.1007/BF01267771

Cite this article as:
Schlemitz, S. & Pfannhauser, W. Z Lebensm Unters Forch (1996) 203: 61. 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, oils, tea, coffee and spices.

Key words

Nitro-PAHs Food Sample preparation GC/MSD Analyses 

Copyright information

© Springer-Verlag 1996

Authors and Affiliations

  • Silvana Schlemitz
    • 1
  • Werner Pfannhauser
    • 1
  1. 1.Institute of Bio- and Food ChemistryUniversity of TechnologyGrazAustria

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