Rapid determination of benzo(a)pyrene in roasted coffee and coffee brew by High-Performance Liquid Chromatography with fluorescence detection
article
A rapid and reliable analytical method is presented for the determination of trace amounts of benzo[a]pyrene in roasted coffee, coffee brew, and spent grounds. Roasted coffee and spent grounds were extracted with acetone, followed by saponification and cyclohexane extraction. Coffee brew was extracted three times with cyclohexane, and the combined extracts were purified by chromatography on a silica gel column. The extracts were analyzed by HPLC with a 5-?? Vydac reversed-phase 201 TPB 5 column and fluorescence detection under isocratic conditions. The benzo[a]pyrene levels in 55 roasted coffee samples, commercially available in The Netherlands, ranged from not detectable (<0.1 ??g/kg) to 0.5 ??g/kg. Coffee brews were prepared by two different methods from an over-roasted coffee sample with an elevated benzo[a]pyrene level of 2 ??g/kg. These brews yielded benzo[a]pyrene contents of approximately 1 ng/L, indicating benzo[a]pyrene extraction yields of about 1% for both coffee preparation methods. ?? 1987 American Chemical Society.
TNO Identifier
77550
ISSN
00218561
Source
Journal of Agricultural and Food Chemistry, 35(4), pp. 545-549.
Pages
545-549
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