Analysis of benzol[α]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave- assisted treatment of samples

摘要

A simple, rapid and inexpensive method has been developed for the determination of benzo[a]pyrene (B(α)P, α known carcinogen) in foods with a high fat content. In-house validation was carried out by checking B(α)P recovery±precision from those samples by a simple spiking procedure. The method involves extracting the fat from a freeze-dried product and the saponification of the B(α)P-containing lipid fraction assisted by microwave energy.