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 mu g/kg and the limit of quantification was 0.36-0.57 mu g/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 mu g/kg. The maximum total concentration of the 8 PAHs among ready-to-eat food products was 1.71 mu g/kg.