Analytical Method for the Determination of Polycyclic Aromatic Hydrocarbons from Various Ready-to-Eat Food Products in Korea

Determination of eight polycyclic aromatic hydrocarbons (PAHs) in ready-to-eat food products by using a GC-MS method was described. The methodology included saponification, liquid-liquid extraction, and purification on silica Sep-Pak cartridges. Method validation proceeded on a fatty solid matrix (beef meat). A good correlation coefficient (R ² > 0.99) was obtained for the PAHs at all concentrations. The limit of detection was 0.12–0.19 μg/kg and the limit of quantification was 0.36–0.57 μg/kg. Intra-day recovery and precision were 82.42–113.62% and 0.55–12.38%, and inter-day recovery and precision were 81.15–113.72% and 1.65–13.12%, respectively. The mean concentration of benzo[a]pyrene in ready-to-eat food products was 0.64 μg/kg. The maximum total concentration of the 8 PAHs among ready-to-eat food products was 1.71 μg/kg. HIGHLIGHTS: Determination of 8 PAHs in various ready-to-eat food products was studied. Good linearity obtained for 8 PAHs at all concentrations (R² > 0.99). LOD was 0.12–0.19 µg/kg and LOQ was 0.36–0.57 µg/kg. Recovery and precision were 82.4–113.6 and 0.6–12.4% (intra-day), and 81.2–113.7 and 1.7–13.1% (inter-day), respectively.