PAHs
Polycyclic aromatic hydrocarbons (PAHs)
Polycyclic aromatic hydrocarbons (PAHs) are a large group of organic compounds with two or more fused aromatic rings and are known to be cancer causing agents.
In 2011, EU Commission Regulation No 835/2011, amending Regulation 1881/2006, set maximum levels in edible oils to 2 ng/g of benzo[a]pyrene individually, and 10 ng/g of benzo[a]pyrene, benzo[b]fluoranthene, chrysene and benzo[a]anthracene combined.
We have developed several solutions for PAHs analysis:
- Analyse of PAHs in fatty foods such as olive oil, rapeseed oil or avocado oil by AFFINIMIP® SPE PAHs,
- Analyse of PAHs in water by AttractSPE®HLB,
- Analyse of PAHs in soil by SilactSPE® CN/SiOH.
- POPs - PAHs - Perfluorinated compounds /
- PAHs
Determination of PAHs in Olive and Rapeseed oils by LC-FLD using AFFINIMIP®SPE PAHs
New ! Analysis of 7 Polycyclic Aromatic Hydrocarbons (including the 4 regulated ones) by LC-Fluorescence after a previous clean-up of rapeseed (canola) and oliva oil with AFFINIMIP®SPE PAHs. Excellent recovery yields and cleanliness were obtained.
- POPs - PAHs - Perfluorinated compounds /
- PAHs
Determination of PAH in Olive and Rapeseed oils by GC-MS/MS using AFFINIMIP®SPE PAHs
New !
- POPs - PAHs - Perfluorinated compounds /
- PAHs