caa a22 4500 445803843 CHVBK 20180317145150.0 cr unu---uuuuu 170323e20110701xx s 000 0 eng 10.1007/s10337-011-2024-4 doi (NATIONALLICENCE)springer-10.1007/s10337-011-2024-4 Determination of Polycyclic Aromatic Hydrocarbons in Vegetables by Headspace SPME-GC [Elektronische Daten] [Fen-Fen Lei, Jiang-Yan Huang, Xue-Na Zhang, Xiao-Jing Liu, Xiu-Juan Li] A simple, sensitive and inexpensive method has been developed for the quantitative determination of eight polycyclic aromatic hydrocarbons (PAHs) in vegetables based on headspace solid-phase microextraction coupled with gas chromatography using a sol-gel calix[6]arene-containing fiber. Parameters related to the extraction efficiency such as extraction temperature, extraction time, ionic strength, stirring speed, and solvents' addition were evaluated and optimized. Owing to the good selectivity and high extraction capability of the sol-gel calix[6]arene-containing fiber, low detection limits of 0.04-2.32ngg−1 and good linearities with linear correlation coefficients >0.9964 were obtained. The relative standard deviation values were <11.6% for all of the PAHs. Average recoveries ranged from 81.07 to 107.5%. The method was applied to analyze nine kinds of vegetables near South Lake, Wuhan, China. The total concentrations of PAHs in these vegetables were found to vary between 3.91 and 96.98ngg−1 wet weight with 2- and 3-ring PAHs predominating. Generally speaking, PAHs levels in leafy vegetables were higher than those in fruit vegetables, and root and subterranean stem vegetables had the lowest levels. The effect of cooking methods on PAHs concentration in vegetables was tested, and the results showed that PAHs in vegetables reduced a little after blanching, and was not detected after stir-frying. Springer-Verlag, 2011 Gas chromatography nationallicence Headspace solid-phase microextraction nationallicence Polycyclic aromatic hydrocarbons in vegetables nationallicence Cooking method nationallicence Lei Fen-Fen College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China aut Huang Jiang-Yan College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China aut Zhang Xue-Na College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China aut Liu Xiao-Jing College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China aut Li Xiu-Juan College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China aut Chromatographia Springer-Verlag 74/1-2(2011-07-01), 99-107 0009-5893 74:1-2<99 2011 74 10337 https://doi.org/10.1007/s10337-011-2024-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s10337-011-2024-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lei Fen-Fen College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China aut NATIONALLICENCE 700 1- Huang Jiang-Yan College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China aut NATIONALLICENCE 700 1- Zhang Xue-Na College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China aut NATIONALLICENCE 700 1- Liu Xiao-Jing College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China aut NATIONALLICENCE 700 1- Li Xiu-Juan College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China aut NATIONALLICENCE 773 0- Chromatographia Springer-Verlag 74/1-2(2011-07-01), 99-107 0009-5893 74:1-2<99 2011 74 10337 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer