Evaluation of analysis of polycyclic aromatic hydrocarbons in meat products by liquid chromatography

Several extraction, separation, and detection methods of polycyclic aromatic hydrocarbons (PAHs) in meat products were evaluated by using liquid chromatography. Results showed that Soxhlet extraction of PAHs followed by purification with a Sep-Pak Florisil cartridge removed more impurities than the sonication method. With HPLC, a mobile phase of acetonitrile-water (55:45, v:v) was maintained for 2 min, linearly programmed to 100% acetonitrile over a 23 min period, and maintained for 15 min. Sixteen PAHs were separated by a C-18 column and detected by UV at 254 nm, while 15 PAHs were detected with fluorescence. The latter method was found to have 20-320 times higher sensitivity than the former. The following settings (excitation wavelength/emission wavelength) were used for fluorescence: lambda 1 = 270 nm/340 nm (naphthalene, acenaphthene, fluorene); lambda(2) = 254 nm/375 nm (phenanthrene); lambda(3) = 260 nm/420 nm (anthracene, fluoranthene); lambda(4) = 254 nm/390 nm (pyrene, benzo[a]anthracene, chrysene), lambda(5) = 260 nm/420 nm (benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenz[a,h]anthracene, benzo[g,h,i]perylene); lambda(6) = 293 nm/498 nm (indeno[1,2,3-c,d]pyrene). The presence of PAHs in some commercial meat products was also determined.