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Abstract
A method for analysis of 13 polycyclic aromatic hydrocarbons in charcoal-grilled pork was established by high performance liquid chromatography with ultraviolet detection. The cleanup and preconcentration steps include ultrasonic extraction, saponification, liquid-liquid extraction, and solid-phase extraction. Under the optimization experimental conditions, polycyclic aromatic hydrocarbons would be determined at trace level with recoveries between 68.5% and 102.8%. Additionally, the influence of grilling time on polycyclic aromatic hydrocarbons content was investigated. It was testified that when the roasting time reached 4 minutes under the experimental conditions, the content of carcinogen benzo(a)pyrene had exceeded the limit of the European Union.
Acknowledgments
The authors are grateful for the financial support of the National Science Foundation of China (grant No. 20775028).
Notes
*The unit of lateral axis X was µg/l.
−: Not carcinogenic.
+: weak carcinogen.
++: carcinogenic.
++++: highly carcinogenic carcinogenic.
ND = not found.
ND = not found.