Organic Compounds Formed in Thermally Treated High Proteinaceous Food, Part I: Polycyclic Aromatic Hydrocarbons

This work concerns the use of analytical procedures to determine polycyclic aromatic hydrocarbons (PAH) in heat-treated meat dishes prepared under household cooking conditions. These compounds have not yet been analysed in food in Poland. Application of tandem solid-phase extraction (SPE) with columns filled with Extrelut diatomaceous earth and C18 phase, and column chromatography on silica gel enabled selective isolation of PAH fractions from the meat sample matrix. Identification and quantitative analysis of the individual compounds were achieved by HPLC and GC–MS. Five PAH were identified and quantified in nine meat (beef, pork, and poultry) dishes prepared according to recipes used for cooking in Upper Silesia (roasted, fried) and in grilled dishes. The total PAH content was within the range 2.43–16.10 ng g meat.