Evaluation of Chemical Analysis Method and Determination of Polycyclic Aromatic Hydrocarbons Content from Seafood and Dairy Products

  • Lee, So-Young (Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University Seoul) ;
  • Lee, Jee-Yeon (Nutrition Policy & Promotion Team, Korea Health Industry Development Institute) ;
  • Shin, Han-Seung (Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University Seoul)
  • Received : 2015.08.09
  • Accepted : 2015.09.23
  • Published : 2015.09.30


This study was carried out to investigate contents of 8 polycyclic aromatic hydrocarbons (PAHs) from frequently consumed seafood and dairy products and to evaluate their chemical analysis methods. Samples were collected from markets of 9 cities in Korea chosen as the population reference and evaluated. The methodology involved saponification, extraction with n-hexane, clean-up on Sep-Pak silica cartridges and gas chromatograph-mass spectrometry analysis. Validation proceeded on 2 matrices. Recoveries for 8 PAHs ranged from 86.87 to 103.57%. The limit of detection (LOD) 8 PAHs was $0.04{\sim}0.20{\mu}g/kg$, and limit of quantification (LOQ) of 8 PAHs was $0.12{\sim}0.60{\mu}g/kg$. The mean concentration of benzo[a]pyrene (BaP) was $0.34{\mu}g/kg$ from seafood and $0.34{\mu}g/kg$ from dairy products. The total PAHs concentration was $1.06{\mu}g/kg$ in seafood and $1.52{\mu}g/kg$ in dairy products.


Polycyclic aromatic hydrocarbon;Seafood;Dairy products;Carcinogen


Supported by : Ministry of Food and Drug Safety


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