Improved Recoveries and Lower Background for the Analysis of PAH's in Olive Oil

摘要

A recent survey implemented by Supelco (USA) revealed that 58% of analytical chemists in the food industry find the analysis of compounds in fatty matrices to be highly problematic. Lipid interferences can produce elevated detection limits, contamination of LC and GC systems, and ultimately decrease instrument and column lifetime. Current extraction and cleanup techniques for fatty samples may be time consuming, expensive, and/or provide insufficient background removal prior to analysis. For this reason, a new approach has been developed.