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dc.contributor.authorMarzieh Kamankesh
dc.contributor.authorMarzieh Kamankesh
dc.contributor.authorAbdorreza Mohammadi
dc.contributor.authorHedayat Hosseini
dc.contributor.authorZohreh Modarres Tehrani
dc.date.accessioned2017-09-18T10:48:56Z
dc.date.available2017-09-18T10:48:56Z
dc.date.issued2015-05-01
dc.identifier.urihttp://dsp.sbmu.ac.ir/xmlui/handle/123456789/67112
dc.description.abstract© 2015 Elsevier Ltd. A simple and rapid analytical tech nique for the simultaneous determination of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled meat was developed using microwave-assisted extraction and dispersive liquid-liquid microextraction (MAE-DLLME) followed by gas chromatography-mass spectrometry (GC-MS). The effective parameters in DLLME process were optimized. Good linear relationships were obtained for 16 PAHs in a range of 1-200ngg -1 , with a correlation coefficient (R 2 ) higher than 0.98. Limits of detection and limits of quantification were 0.15-0.3ngg -1 and 0.47-1ngg -1 , respectively. The relative standard deviations (RSD%) for seven analyses were less than 9%. The recoveries of those compounds in grilled meat were obtained from 85% to 104%. Low consumption of the solvent, high recovery, short extraction time, no matrix interference and good merit figures compared to other methods are advantages of the proposed method. The performance of the present method was evaluated for the determination of PAHs in various types of real grilled meat samples, and satisfactory results were obtained.
dc.sourceMeat Science
dc.subjectDispersive liquid-liquid microextraction
dc.subjectGas chromatography-mass spectrometry
dc.subjectGrilled meat
dc.subjectMicrowave-assisted extraction
dc.subjectPolycyclic aromatic hydrocarbons
dc.subjectResponse surface methodology
dc.titleRapid determination of polycyclic aromatic hydrocarbons in grilled meat using microwave-assisted extraction and dispersive liquid-liquid microextraction coupled to gas chromatography-mass spectrometry
dc.journal.volume103
dc.identifier.doi10.1016/j.meatsci.2015.01.001
dc.journal.pages61-67
dc.contributor.authorid55614576100
dc.contributor.authorid55614576100
dc.contributor.authorid7005695658
dc.contributor.authorid55445059500
dc.contributor.authorid14036323500
dc.contributor.citation55614576100|60018934|Marzieh Kamankesh
dc.contributor.citation55614576100|60018934|Marzieh Kamankesh
dc.contributor.citation7005695658|60018934|Abdorreza Mohammadi
dc.contributor.citation55445059500|60018934|Hedayat Hosseini
dc.contributor.citation14036323500|60008542|Zohreh Modarres Tehrani
dc.contributor.affiliationid60018934
dc.contributor.affiliationid60018934
dc.contributor.affiliationid60018934
dc.contributor.affiliationid60018934
dc.contributor.affiliationid60008542


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