International Journal of Analytical Chemistry

Research Article

Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry

Table 5

Levels of PAHs in bread and flours samples (ng/g), concentration are reported based on duplicate measurements.

PAHs

B-02

B-07

B-24

B-25

B-26

B-WF

B-17

B-18

B-19

B-20

B-23

B-27

B-28

B-01

B-BF

B-04

B-22

B-9

12.9

12.0

4.33

28.9

22.0

177

45.9

3.08

12.9

4.79

1.00

61.6

ACL

2.50

3.38

5.55

3.74

8.14

0.73

5.04

3.02

1.40

13.0

22.9

16.9

28.3

21.9

8.14

0.51

2.8

14.7

PHE

13.0

32.0

31.4

60.4

1.00

88.8

67.8

102

32.0

5.52

15.4

69.9

2.64

2.45

1.06

0.71

1.23

8.09

5.55

3.98

6.73

N.D

5.24

1.19

7.72

3.91

1.89

3.52

1.66

1.46

4.05

2.39

3.61

2.15

0.06

3.81

2.19

5.88

5.09

0.13

BaA

1.59

2.31

1.79

6.22

CHR

0.41

1.53

0.7

4.19

0.12

BbFA

7.27

1.87

3.32

5.58

BkFA

1.79

3.24

BaP

16.5

8.47

6.96

5.57

6.26

11.1

9.04

2.8

3.24

0.09

1.29

DBahA

3.88

0.31

BghiP

0.07

1.73

0.09

0.75

47.2

30.8

53.1

12.8

1.06

43.1

94.9

23.0

27.6

143.

24.5

287.5

170.2

29.2

56.4

55.1

28.3

149.3

ND: not detected.