PAHs SPE Cartridge

Polycyclic aromatic hydrocarbons (PAHs) are I class of carcinogenic compounds that are produced by incomplete oxidation of organic compounds. PAHs in food are mainly caused by environmental pollution and food processing. Polycyclic aromatic hydrocarbons are present in various plant oils. Including corn oil, Coconut oil, grape seed oil, Peanut oil, olive oil, Rapeseed oil, palm oil, Sunflower oil, pumpkin seed oil. Multiple countries have imposed restrictions on the maximum content of polycyclic aromatic hydrocarbons in edible oil. In the EU, the maximum residual total value of various polycyclic aromatic hydrocarbons (Benzopyrene, benzoanthracene, benzofluoranthene, oxal) is<10ug/kg. In China, the maximum residue of Benzopyrene is<10ug/kg. The most commonly used methods to detect polycyclic aromatic hydrocarbons in edible oil include Saponification, liquid-liquid extraction, cloud point extraction, and Gel permeation chromatography. These methods all have drawbacks such as complex operating steps, time-consuming, and consuming a large amount of solvents.

PAHs cartridge utilizes a principle similar to molecular imprinting to adsorb polycyclic aromatic hydrocarbons. The high specificity of this column for polycyclic aromatic hydrocarbons makes it very effective for detecting polycyclic aromatic hydrocarbons in edible oil.

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