Analytical Method for Polycyclic Aromatic Hydrocarbons (PAHs) in Yerba Mate Tea Using Modified QuEChERS, Solid Phase Extraction and GC-TOFMS and GC-MS/MS

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Polycyclic aromatic hydrocarbons (PAHs) are toxic compounds found in some foods, especially those that are smoked, roasted, grilled, or dried during preparation. Yerba mate (Ilex paraguariensis) tea is of particular interest because of relatively high PAH levels and proposed links between yerba mate tea and health problems. While classic sample extraction methods yield excellent results for PAHs in tea, these techniques are time consuming and costly.

This application note demonstrates a much less resource-intensive modified QuEChERS extraction and silica solid phase extraction sample cleanup method that was developed and yielded good quantitative recoveries for PAHs in yerba mate tea.

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