Simultaneous Determination of 19 Polycyclic Aromatic Hydrocarbons in Barbecue Meat by GC-MS with Purification by GPC

A method of GC-MS with purification by gel permeation chromatography (GPC) for the simultaneous determination of 19 polycyclic aromatic hydrocarbons (PAH′s) in barbecue meat was proposed. The sample was extracted ultrasonically with mixture of n-hexane-dichloromethane (1+1) for 30 min, and the extract was purified by gel permeation chromatography. HP-5MS column was used for GC separation, and full-scanning mode as well as selected ion monitoring mode was adopted in MS determination. Linear relationships between values of peak area and mass concentration of the 19 PAH′s were kept in the same range of 5-200 μg·L-1,with detection limits (3S/N) in the range of 0.1-0.5 μg·kg-1.Tests for recovery were made at 3 concentration levels of 20, 40 and 80 μg·kg-1 of the mixed standards, values of recovery found were in the range of 58.0%-122% with RSD′s (n=6) less than 21.5%.