Determination of Polycyclic Aromatic Hydrocarbons in Rougan, a Traditional Chinese Barbecued Food, by Capillary Gas Chromatography

Abstract

Several polycyclic aromatic hydrocarbons (PAHs), including those which are carcinogenic, have been detected in rougan, a traditional Chinese barbecued pork dish. The food samples were cleaned up by caustic digestion, solvent extraction, liquid-liquid partition, and column chromatography. The determination was carried out using capillary gas-chromatography with a flame ionization detector. A 25-m HP-1 capillary column was used. Fluorene, phenanthrene, anthracene, benzo[a]anthracene, chrysene and benzo[k]fluoranthene were detected in three of the five samples within the range of 3-17 ng/g. Fluoranthene and pyrene were detected in only two of the samples at similar levels. Two potent carcinogenic compounds, benzo[a]pyrene and benzo[b,j,k]fluoranthene, were not detected in any of the samples. No detectable PAHs have been found in meat cooked without the direct contact of food with flame and smoke. In barbecuing over an open charcoal fire, animal fat and juices dripping onto the open fire probably enhanced the formation of PAHs.