Determination of Polycyclic Aromatic Hydrocarbons in Cooked Beef by Low-Temperature Molecular Luminescence Spectrometry Using a Moving Sample Cooling Belt
Restricted accessResearch articleFirst published online July, 1988
Determination of Polycyclic Aromatic Hydrocarbons in Cooked Beef by Low-Temperature Molecular Luminescence Spectrometry Using a Moving Sample Cooling Belt
Four polycyclic aromatic hydrocarbons are identified in broiled hamburger at the part per billion level by low-temperature molecular luminescence spectrometry (LT-MLS). Hamburger extracts in a Shpol'skii solvent are injected onto a moving sample cooling device maintained at 15 K in a vacuum. Results obtained by the present system are compared with those obtained by constant energy synchronous luminescence spectrometry (CESLS) at 77 K and by high-performance liquid chromatography (HPLC) with multiwavelength detection.
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