Detection of Liangpi and cold noodles

National Food Safety Standard for the Determination of Polycyclic Aromatic Hydrocarbons in Foods: Scope 1 This standard specifies the liquid chromatography method for the determination of polycyclic aromatic hydrocarbons in foods, including naphthalene, coir, phenanthrene, anthracene, fluoranthene, pyrene, benzo [a] anthracene, benzo [k] fluoranthene, benzo [a] pyrene, dibenzo [a, h] anthracene, and benzo [g, h, i] flowers, as well as the determination of polycyclic aromatic hydrocarbons in foods. Anthracene, pyrene, benzo [a] Gas chromatography-mass spectrometry method for the determination of anthracene, cave, benzo [b] fluoranthene, benzo [k] fluoranthene, benzo [a] pyrene, benzo [1,2,3-c, d] pyrene, dibenzo [a, h] anthracene, and benzo [g, h, i] flowers. This standard is applicable to the determination of polycyclic aromatic hydrocarbon content in food. The first method is high-performance liquid chromatography. The polycyclic aromatic compounds in the sample were extracted with organic solvents, and the extract was concentrated to near dryness. The solvent was dissolved, and PSA (N-propylethylenediamine) and C were used; S solid-phase extraction packing purification or purification with Flori silica solid-phase extraction column. After concentration and volume determination, the fluorescence intensity of various polycyclic aromatic hydrocarbons at different excitation and emission wavelengths was determined by high-performance liquid chromatography separation, and quantified by external standard method. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade 1 water as specified in GB/T6682

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