| 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. |
