Evaluation of optimal QuEChERS conditions of various food matrices for rapid determination of EU priority polycyclic aromatic hydrocarbons in various foods

Optimal QuEChERS (quick, easy, cheap, effective, rugged and safe) conditions with good accuracy, repeatability and precision were established to rapidly extract the European Union (EU) priority polycyclic aromatic hydrocarbons (PAHs) from various food matrices (Category: Poultry and Meat, Fish and seafood, Grains, Soy beans and products, Root vegetables and Coffee). The QuEChERS conditions combined with the established high performance liquid chromatography-fluorescence detection conditions were used to rapidly determine the PAHs in 19 popular cooked foods in Taiwan and their corresponding original materials. These conditions also meet the EU and Taiwan Food and Drug Administration specifications. Charcoal grilled, gas stove grilled and smoked foods had higher PAHs contents, while fried and electric oven-baked/baked foods had lower PAHs contents. In addition to the effects of cooking methods, the contamination of original materials by PAHs in the environment should also have an important impact on the contents of PAHs in these cooked foods.

Automated summary

Optimal QuEChERS conditions were established to extract PAHs from various food matrices, with charcoal grilled, gas stove grilled, and smoked foods showing higher PAHs contents, while fried and electric oven-baked/baked foods had lower PAHs contents. The contamination of original materials by PAHs in the environment also had an important impact on the PAHs contents in cooked foods.