Polycyclic Aromatic Hydrocarbon (PAH) Analysis in Fatty and Complicated Food Matrices using Triple Quadrupole Gas Chromatograph Mass Spectrometry (GC/MS/MS)

Poster Presentation

Prepared by , D. Wong, T. Anumol, P. Wylie, B. Quimby, M. Szelewski

Contact Information: [email protected]; 302-636-8212


Trace contaminants of polycyclic aromatic hydrocarbons (PAHs) are closely monitored in food samples. In food, PAHs can be generated during preparation such as high-temperature grilling and smoking of high-fat content matrices. An optimized extraction procedure was used to investigate several United States and European Union-regulated PAHs in fatty and complex matrices such as edible oils. The challenge of analyzing PAHs is due to their chemical properties. PAHs are resistant to chemical reactions and tend to accumulate rather than degrade. They tend to de-sublime and are difficult to vaporize. Several PAHs were evaluated using a modified Gas Chromatograph Electron-Impact Triple Quadrupole Mass spectrometry (GC-EI/MS/MS). A self-cleaning ion source and column backflushing allowed the source to be kept clean from PAH and sample deposition.