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等級
certified reference material
agency
BCR®
製造商／商標名
JRC
技術
HPLC: suitable
gas chromatography (GC): suitable
格式
neat
儲存溫度
2-8°C
SMILES 字串
c1ccc2c(c1)cc3c4ccccc4c5cccc6ccc2c3c56
InChI
1S/C24H14/c1-2-8-17-16(6-1)14-22-19-10-4-3-9-18(19)20-11-5-7-15-12-13-21(17)24(22)23(15)20/h1-14H
InChI 密鑰
KGHMWBNEMFNJFZ-UHFFFAOYSA-N
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分析報告
For more information please see:
BCR133
BCR133
法律資訊
BCR is a registered trademark of European Commission
訊號詞
Danger
危險聲明
危險分類
Carc. 2 - Eye Dam. 1
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 1
閃點（°F）
Not applicable
閃點（°C）
Not applicable
Mateus Henrique Petrarca et al.
Food chemistry, 257, 44-52 (2018-04-07)
A sensitive GC-MS method is reported for the determination of twelve polycyclic aromatic hydrocarbons (PAHs) in baby food. The sample preparation involves QuEChERS extraction combined with low-density solvent dispersive liquid-liquid microextraction (LDS-DLLME) and ultra-low temperature (-80 °C). Plackett-Burman screening design was
P D Devanesan et al.
Chemical research in toxicology, 3(6), 580-586 (1990-11-01)
Dibenzo[a,l]pyrene (DB[a,l]P) is one of the most potent carcinogens ever tested in mouse skin and rat mammary gland. DB[a,l]P is present in cigarette smoke and, presumably, in other environmental pollutants. Metabolism and mutagenicity studies of this compound compared to the
Dibenzo[a,e]pyrene.
IARC monographs on the evaluation of the carcinogenic risk of chemicals to humans, 32, 327-330 (1983-12-01)
Carmela Lestingi et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 34(7), 1140-1152 (2017-05-18)
A gas-chromatographic single-quadrupole analytical method for the analysis of the 16 priority European Union (EU) polycyclic aromatic hydrocarbons (PAHs) in food is presented. The method fulfils the request of Regulation EU 836/2011 for an analytical procedure to be used for
T Portolés et al.
Talanta, 172, 109-119 (2017-06-13)
In this work, a method for the analysis of 24 PAHs in 19 different matrices, including fish tissues, feeds and feed ingredients, has been developed using gas chromatography coupled to triple quadrupole tandem mass spectrometry with atmospheric pressure chemical ionization
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