The application of d-SPE in the QuEChERS method for the determination of PAHs in food of animal origin with GC–MS detection

Magdalena Surma,Ewa Cieślik,Anna Sadowska-Rociek

doi:10.1007/s00217-014-2181-4

Abstract

This paper reports the evaluation of the Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) method for the determination of polycyclic aromatic hydrocarbons (PAHs) in food of animal origin with GC–MS detection. Although in the available literature, there is a lot of information about sample preparation method for PAHs determination in food samples, but the QuEChERS method application for PAHs determination in food of animal origin has not been reported as yet. The results showed that the best recovery ratios 72.4–110.8 % with relative standard deviation lower than 10 % for all determined compounds were received for the method with ethyl acetate as an extraction solvent, primary–secondary amine and C18 sorbents and evaporation to dryness and dissolving the residues in the hexane. The limit of quantification ranged from 0.0003 to 0.0030 mg kg−1 for pyrene and benzo[a]anthracene, respectively. This method was also used for the determination of PAHs in 15 samples of pork ham. In 8 of 15 samples selected, PAHs were identified. It was observed that in 6 cooked ham and one smoked and cooked samples, any PAHs were found. In other samples, which were smoked and roasted, some low concentration of PAHs was detected. In one sample benzo[a]pyrene (0.0015 mg kg−1), in one sample benzo[b]fluoranthene (0.0015 mg kg−1) and in one sample chrysene (0.0024 mg kg−1) were detected. A number of other less harmful PAHs were also determined. There were no exceedances of maximum levels (according to Commission Regulation (EU) No 835/2011) for determined PAHs in any of the analysed samples.

Highlights

Polycyclic aromatic hydrocarbons (PAHs) are a large group of organic compounds, containing two or more aromatic rings and belonging to the food and environmental contaminants [1]
In spite of PAHs showing hydrophobic properties, they are found in water
In the available literature, there is a lot of information about sample preparation method for PAHs determination in food of animal origin, there is only few examples of QuEChERS method application

Summary

Introduction

Polycyclic aromatic hydrocarbons (PAHs) are a large group of organic compounds, containing two or more aromatic rings and belonging to the food and environmental contaminants [1]. The compounds containing five or more aromatic rings are known as ‘heavy’ PAHs, whereas those containing less than five rings are named ‘light’ PAHs. The compounds containing five or more aromatic rings are known as ‘heavy’ PAHs, whereas those containing less than five rings are named ‘light’ PAHs Both kinds of PAHs are non-polar compounds, showing high lipophilic nature, heavy PAHs are more stable and toxic than the other group [2]. PAHs originate from environmental sources (natural and anthropogenic), industrial food processing (e.g. heating, drying and smoking processes), packaging materials and certain cooking practices (e.g. grilling, roasting and frying processes). Apart from analytical discrepancy, this variation in PAHs levels in food is mainly due to the type and fat content of the food, cooking process (fried, grilled, roasted, boiled and smoked), temperature and duration of cooking, type of fuel used (electrical, gas, wood and charcoal) and proximity and direct contact with heat [4,5,6,7]

Objectives

Methods

Results