Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled fish, satay, youtiao (Chinese fried dough), XiuYoke (Roast pork belly), CharXiu and roast chicken by HPLC- Diode Array Detector (DAD)

Lai, Siew Hong (2018) Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled fish, satay, youtiao (Chinese fried dough), XiuYoke (Roast pork belly), CharXiu and roast chicken by HPLC- Diode Array Detector (DAD). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Polycyclic Aromatic Hydrocarbons (PAHs) are environmental contaminants that cause toxicity to human. The objective of this study is to develop and validate a method suitable for determination of PAHs. It would also focuses on determining whether the PAHs contained in the food samples exceed the safety limits established by legislation. The samples were submitted to saponification, solid-phase extraction and analysed by high performance liquid chromatography- DAD. Under the optimised conditions, the validation parameter were evaluated: linearity (R2 >0.99), selectivity (no matrix interference), limits of detection (0.0316 - 0.3872 μg/kg) and quantification (0.0958 - 1.1674 μg/kg), recovery (77.34% - 129.60%), repeatability and intermediate precision (< 10% RSD). The method was found to be adequate for routine analysis of PAHs in food samples. The type of PAHs that were detected in highest amount in total 24 samples was fluoranthene, with average of 492.69 μg/kg in each fried fish sample, 328.46 μg/kg in each Satay sample, 389.26 μg/kg in each Youtiao sample, 410.26 μg/kg in each XiuYoke sample, 355.98 μg/kg in each CharXiu sample and 831.03 μg/kg in each roast chicken sample. Whereas the type of PAHs that were recorded in relatively low amount were benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene and benzo[ghi]perylene. These PAHs had a mean concentration that were detected below 10 μg/kg (0.76 μg/kg for BaA, 0.94 μg/kg for BbF, 2.09 μg/kg for BkF, 5.92 μg/kg for BAP, 0.92 μg/kg for Ghi), with the highest concentration was recorded in Roast Chicken 2, that was 42.79 μg/kg of BkF.