A sensitive GC-HRMS method for the simultaneous determination of parent and oxygenated polycyclic aromatic hydrocarbons in barbecued meat and meat substitutes

Abstract

A sensitive GC-HRMS method was developed to analyze six polycyclic aromatic hydrocarbons (PAH; anthracene, benzo[a]anthracene, benzo[a]pyrene, benzo[b]fluoranthene, chrysene, and fluorene) and eight oxygenated PAHs (OPAH; anthracene-9,10-dione, benzo[a]anthracene-7,12-dione, 7H-benz[de]anthracene-7-one, 11H-benzo[b]fluorene-11-one, 6H-benzo[cd]pyren-6-one, 9,10-dihydro-8H-benzo[a]pyren-7-one, fluoren-9-one, and naphthacene-5,12-dione) in barbecued meat and meat substitutes. After optimization of the conditions of the sample preparation, consisting of accelerated solvent extraction (ASE) and solid-phase extraction (SPE), high recoveries (PAH 72-109%; OPAH 74-106%) were obtained. The linear regression of the matrix calibration resulted in high correlation coefficients (0.959-0.999). For the first time, reasonably low limits of detection (PAH 0.03-0.17 µg/kg; OPAH 0.04-0.43 µg/kg) were achieved, allowing the analysis of samples barbecued under practical relevant conditions. In charcoal grilled samples, the sum content of the seven detected OPAHs (5.7-62.4 µg/kg) was higher than the sum content of the six PAHs (1.4-36.7 µg/kg). However, 9,10-dihydro-8H-benzo[a]pyren-7-one was not detected in these samples.

Keywords: Barbecuing; Food safety; Meat; Meat substitutes; OPAH; PAH4.