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Determination halogenated polycyclic aromatic hydrocarbons (XPAH) in food and feed
Project
Project code: BfR-SiN-08-1322-518
Contract period: 01.01.2012
- 01.12.2017
Purpose of research: Experimental development
Keywords: halogenated polycyclic aromatic hydrocarbons
Halogenated polycyclic aromatic hydrocarbons (X-PAH) are known as environmental contaminants since the 1990s. Besides polychlorinated naphthalenes (PCN), chlorinated PAH and brominated PAH have been determined since then. Some of the X-PAH exhibit biological effects mediated by their binding to the Ah-receptor. This property, together with their hydrophobicity and environmental persistence suggest that X-PAH may be problematic in terms of human health and may accumulate along the food chain. However, the occurence of X-PAH in food and feed has not been investigated systematically. Data are available for PCN, only. To allow for such investigations, this project aims at developing an analytical method for X-PAH in food and feed, which is based on the established methods for the ultratrace analysis of dioxins and PCB by HRGC-HRMS. This method will be applied to detect whether the exposure of consumers to X-PAH through the food chain may be relevant as compared to the exposure to dioxins and PCB. Furthermore it will be used to investigate sources and formation processes of X-PAH found in feed and food.
The aim of this work was the development of a quantitative, analytical method for determination of chlorinated PAH (Cl-PAH) in different foodstuffs and environmental indicator samples. The focus was on method development and validation. To check the applicability, single samples of eel, tea, rice, mussels, grilled meat and wild birds eggs were examined. By means of the developed method, average relative standard deviations of 10% and an approximate extended measurement uncertainty of 30% can be achieved. The determination limit is in the lower pg/g range. A validation of the available resources was carried out and the development of a robust method proved. In real samples, levels between 1.8 pg/g in rice, up to 3200 pg/g in mussels were detected. The obtained data shows that the presence of Cl-PAK in the environment and the transition to animals and their products are evident. Knowledge of the toxicity of Cl-PAHs should be obtained in the future by toxicological investigations. The development of X-PAK in the grilling process, including the use of marinade, could be further investigated under controlled conditions. Due to the high cost of the HRMS, it would be conceivable to adapt the developed method to GC-MS/MS devices.
Section overview
Subjects
- Process engineering
- Toxicology
