InChI
1S/C19H14/c1-13-6-9-17-15(12-13)8-11-18-16-5-3-2-4-14(16)7-10-19(17)18/h2-12H,1H3
SMILES string
Cc1ccc2c(ccc3c4ccccc4ccc23)c1
InChI key
PJVVBVYEMMJZCY-UHFFFAOYSA-N
grade
certified reference material
agency
BCR®
manufacturer/tradename
JRC
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
format
neat
storage temp.
2-8°C
General description
2-Methylchrysene is a methyl derivative of chrysene, belonging to the class of polycyclic aromatic hydrocarbons (PAHs), ubiquitously present in the environment. It is one of the contaminants in smoked food products.
Application
2-Methylchrysene may be used as certified reference material for the quantification of the analyte in soil samples and sediment samples using gas chromatography followed by mass spectrometric analysis.
Analysis Note
For more information please see:
BCR078R
BCR078R
Legal Information
BCR is a registered trademark of European Commission
The use of a classic lipid extraction method for simultaneous recovery of organic pollutants and microbial lipids from sediments
Fang C and Findlay HR
Journal of Microbiological Methods, 27(1), 63-71 (1996)
Identification and quantification of methylated PAHs in sediment by two-dimensional gas chromatography/mass spectrometry
Skoczynska E, et al.
Analytical Methods : Advancing Methods and Applications, 5, 213-218 (2013)
V M León et al.
Environmental science and pollution research international, 24(5), 4284-4300 (2015-05-12)
The influence of flash flood events on the input and distribution of polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), and organochlorinated pesticides (OCPs) in surface sediments from the Mar Menor lagoon were characterized in this study. These contaminants were analyzed
Occurrence and leachability of polycyclic aromatic compounds in contaminated soils: Chemical and bioanalytical characterization
Larsson M, et al.
The Science of the Total Environment, 622, 1476-1484 (2018)
Occurrence of polycyclic aromatic hydrocarbons in smoked cheese
Guillen DM and Sopelana P
Journal of Dairy Science, 87(3), 556-564 (2004)
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