Detection of Benzo[a]pyrene in Fried Food by Ultrasound-Assisted Matrix Solid-Phase Dispersion and Isotope Dilution GC–MS

A simple, sensitive and reliable analytical method was developed for the detection of benzoa]pyrene in fried food using gas chromatography-mass spectrometry with an isotope-labelled internal standard. Samples were directly extracted and purified by the ultrasound-assisted matrix solid-phase dispersion (MSPD) procedure. The simple pretreatment procedures were tested with different absorbents (C18, NH₂, Oasis, and SiO₂). The optimal ultrasonication-assisted MSPD was achieved by MSPD-SiO₂ and sonication for 10 min in an ultrasonic bath. The samples were quantified using benzoa]pyrene-d₁₂ as the internal standard. An analysis of the samples spiked with different levels of benzoa]pyrene showed recoveries ranging from 84.6 to 103.2 %, with an RSD of 3.21–8.32 %, depending on the spiking level. This method was thus shown to be suitable for the detection of benzoa]pyrene in fried food.