J. Agric.
Food Chem. 1987, 35, 545-549
545
Rapid Determination of Benzo[a Ipyrene in Roasted Coffee and Coffee Brew by High-Performance Liquid Chromatography with Fluorescence Detection Nico de Kruijf,* Ton Schouten, and Gerrit H. D. van der Stegen
A rapid and reliable analytical method is presented for the determination of trace amounts of benzo[alpyrene 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-pm 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 (
