Peoples’ Friendship University of Russia BACHELOR DEGREE WORK THESIS BENZOPYRENE DETECTION IN FOODSTUFF BY CHROMATO-MASSSPECTROMETRY METHOD Kamalova Elvira Group OC-402 Supervisor of studies: Maksimova O. A. Associate professor, Ph. D. in Goelogy and Mineralogy Scientific consultant: postgraduate student of the system environment department Goryainov S. V. Head of the chair: Chernykh N. A. Doctor of Biological Science, Professor Moscow 2012
Actuality and objective of the study The actuality of the study is determined by the need to regulate and detect benzopyrene in foodstuff. Therefore the development of special techniques is required. The study objective is benzapyrene detection in foodstuff by chromato-mass-spectrometry method with accelerated solvent extraction.
The tasks of the study as follows: • to study PAH and benzapyrene properties and the ways of their ? formation • to study all the ways of their getting into foodstuff • to learn the legislative acts • to have a look at the detection methods • to study chromato-mass-spectrometry and accelerated solvent extraction (ASE) methods • to analyze food samples and draw a conclusion
Natural Sources of PAHs SOURCES OF PAHs Abiotic synthesis Geological and astronomical sources Biotic synthesis Natural fire Synthesis by microorganizms
Anthropogenic Sources of PAHs Anthropogenic sources of PAHs Mobile Stationary Industrial enterprises Thermal electric power stations Major and small heating systems Transport
Benzopyrene Emission Sources
Biological action of some PAHs depends on organism individual features, PAH concentration, exposure period and environmental conditions. The danger of PAHs consists in their oncogenicity and bioaccumulation ability PAHs can enter the body through skin, respirotary organs, alimentary tract and transplacentally
Benzopyrene in Foodstuff Benzapyrene is one of most widespread PAH compounds It is a strong carcinogen • Chem. folmula: С 20 Н 12. • Sturctural formula:
Benzopyrene in Foodstuff Transportation (exhaust gases) The environment (atmosphere, water, soil) Path of Pollution Food handling (smoking, heat treatment, drying) Storage (packaging)
Benzapyrene Content Regulatory Control According to Sanitary regulation and standarts 2. 3. 2. 1078 -01 benzopyrene content in food cannot exceed 0, 001 mg per kg It is prohibited to use Benzapyrene in infant and dietary food
GCMS method Gas Chromatography (GS) is a universal method for separating mixtures of various substances. Gas chromatography–mass spectrometry (GC-MS) is a method that combines the features of gas chromatography and mass spectrometry to identify different substances within a test sample.
ASE method ASE (accelerated solvent extraction) is a patented technique for the extraction of solid and semisolid sample matrices using common solvents at elevated temperatures and pressures.
Sample Preparation
Extraction
Analysis Results Food Sample Smoked sausage Benzapyrene content, mg per kg 0, 0002 Boiled and Smoked sausage Infant food Not detected Hot smoked fish 0, 0003 Sprats 0, 0009 Unrefined sunflower oil Not detected
Benzapyrene Content in Food Samples
Conclusion Benzapyrene levels do not exceed the permissible limits in the analized food samples But Sprats contain the highest amount of benzapyene(0, 0009 mg per kg)
Thank you for attention!
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