Artículos de revistas
Determination Of Polycyclic Aromatic Hydrocarbons In Cachaça By Hplc With Fluorescence Detection
Registro en:
Food Chemistry. , v. 101, n. 1, p. 334 - 338, 2006.
3088146
10.1016/j.foodchem.2006.01.040
2-s2.0-33746910575
Autor
Tfouni S.A.V.
Machado R.M.D.
Camargo M.C.R.
Vitorino S.H.P.
Vicente E.
Toledo M.C.F.
Institución
Resumen
Cachaça is a distilled alcoholic beverage obtained from sugar cane fermentation. In this study, 25 brands of cachaça commercially available in Brazil were analysed for the presence of 5 PAHs (benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene and dibenz[a,h]anthracene). The methodology involved liquid-liquid extraction with cyclohexane and dimethyilformamide-water (9:1, v/v), clean up on silica gel column and determination by high performance liquid chromatography using fluorescence detection. PAHs peak identity was confirmed by gas chromatography-mass spectrometry (GC-MS). Variable levels of summed PAHs were detected in the analysed samples, ranging from not detected to 1.94 μg/L. The results confirm the presence of PAHs in cachaça and suggest that contaminated sugar cane may be the source of PAHs in sugar cane spirits. © 2006 Elsevier Ltd. 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