Concerns about polycyclic aromatic hydrocarbons (PAHs) in foods – from smoked meats and grilled dishes to oils and produce – have sharpened interest in faster, more reliable testing. A new study from Seoul National University of Science & Technology presents a refined approach that cuts preparation time, while maintaining the analytical robustness required for routine food safety work.
At the core of the method is an optimized QuEChERS extraction paired with GC-MS operated in selected-ion monitoring mode. Acetonitrile extraction and a dispersive SPE cleanup using C18 and PSA sorbents helped reduce matrix interferences across a wide variety of samples, including high-fat foods – traditionally among the most challenging for PAH analysis. Calibration performance remained strong across all target analytes, and the workflow delivered consistent recoveries and precision across multiple food types.
When applied to 44 commonly consumed foods, the method identified PAHs in items such as edible oils, smoked or grilled meats, and certain seafoods. Oils in particular showed clear evidence of contamination, aligning with known links between heat processing, environmental exposure, and the affinity of PAHs for lipid-rich matrices.
The team highlights the practical benefits for routine testing laboratories. “This method not only simplifies the analytical process but also demonstrates high efficiency in detection compared to conventional methods. It can be applied to a wide range of food matrices,” said lead author Joon-Goo Lee in a press release. He added that the approach “reduces the use and emission of hazardous chemicals in laboratory testing,” supporting both safety and sustainability goals.
Newsletters
Receive the latest analytical science news, personalities, education, and career development – weekly to your inbox.
