Determination of polycyclic aromatic hydrocarbons in fine wines by SPE GC-MS
DOI:
https://doi.org/10.14295/bjs.v1i11.203Keywords:
HPAs, wines, SPE, GC-MSAbstract
Polycyclic aromatic hydrocarbons (PAHs) comprise a large class of organic compounds consisting of carbon and hydrogen atoms, PAH molecules have at least two aromatic rings. PAHs are formed by the incomplete combustion of organic matter and can be found in a wide range of matrices, and food consumption is usually the main form of exposure. Soon these species have generated great interest, due to their carcinogenic and mutagenic capacity to human health. PAHs have been detected in a wide range of food and beverage samples. In wines, PAHs are transferred during contact with oak barrels. Various analytical techniques have been used to determine PAH levels in alcoholic beverages. Depending on their analytical determinations, they combine pre-concentration and clean up steps with analyzes by gas chromatography coupled with mass spectrometry (GC-MS). Therefore, the objective of this work is to determine the levels of HPAS in wines combining solid phase extraction – SPE and gas chromatography coupled with mass spectrometry – GC-MS. Overall, the levels of PAHs found in the analyzed wines were relatively low. Total PAH values range from 2.30 µg L-1± 6.2% to 13.16 µg L-1± 2.3%. The major compounds in all samples were benzo[a]anthracene, followed by Chrysene, Pyrene, Fluoranthene, Anthracene and Phenanthrene.
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