<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Philippe Szternfeld</style></author><author><style face="normal" font="default" size="100%">Jessica Marchi</style></author><author><style face="normal" font="default" size="100%">Svetlana V. Malysheva</style></author><author><style face="normal" font="default" size="100%">Laure Joly</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Modular Method for the Determination of Polycyclic Aromatic Hydrocarbons in Spices and Dried Herbs by Gas Chromatography–Tandem Mass Spectrometry</style></title><secondary-title><style face="normal" font="default" size="100%">Food Analytical Methods</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Dried herbs</style></keyword><keyword><style  face="normal" font="default" size="100%">gas chromatography</style></keyword><keyword><style  face="normal" font="default" size="100%">Mass Spectrometry</style></keyword><keyword><style  face="normal" font="default" size="100%">PAHs</style></keyword><keyword><style  face="normal" font="default" size="100%">Spices</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2019</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2019 july 16</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">12</style></volume><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAHs),(benzo[a]anthracene [BaA], chrysene [CHR], benzo[b]fluoranthene [BbF] and benzo[a]pyrene [BaP]), in the wide matrix groupof spices and dried herbs by gas chromatography–tandem mass spectrometry (GC–MS/MS). The design of this method wasdrawn up using basic material and equipment available in most laboratories and a modular clean-up fitting for each category ofthis very diverse matrix group. The clean-up strategy consists of dividing this matrix group into three subclasses: regular spices,highly pigmented matrices and complex mix of spices/fatty spices. Depending on the subclass, SPE sorbent is adapted to removemaximum of co-extracts and to obtain clean samples. This method has a limit of quantification of 0.5 μgkg−1for each PAH andthe validation criteria fully satisfied the Commission Regulation (EU) No. 836/2011 (&amp;lt; 0.9 μgkg−1). The quantification per-formed by isotopic dilution allowed the complete correction of matrix effect and led to very good validation data with a meanrecovery close to 100% and a within-laboratory reproducibility below 10% (≤ 22% in Regulation (EU) No. 836/2011) for eachPAH and for each matrix group at all concentration levels tested. Furthermore, the method’s performance characteristics havebeen successfully assessed using a representative certified reference material for each subclass and at a level close to the MRL:10 μgkg−1for BaP and 50 μgkg−1for the sum of the 4 PAHs&lt;/p&gt;
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