In the Lab: Detecting Polycylic Aromatic Hydrocarbons in Food - Dedicated GC columns offer more accurate compound reporting

摘要

The Gulf of Mexico oil spill, the largest in U.S. history, has raised awareness of a food safety issue, namely contamination by polycyclic aromatic hydrocarbons (PAHs). In the future, analytical testing for PAHs in fish, crustaceans, and bivalves willundoubtedly become a routine procedure for many laboratories. PAH exposure, through either environmental pollution or contaminated foodstuffs, and its effects on human health have been the topic of many scientific studies. The recent oil spill again focuses attention on this toxic class of compounds. PAHs comprise a large group of chemical compounds that are known cancer-causing agents. Some PAHs have been shown to be carcinogenic and mutagenic. The scope of monitored and regulated PAHs is imder constant change, influenced by international advisory bodies such as the World Health Organization (WHO) and the European Food Safety Authority (EFSA). Changes in regulations highlight the need for more accurate quantification and improved detail in separationto isolate key PAHs from possible interfering isomers. Gas chromatography (GC), in combination with mass spectrometry (MS), is one of the principal analytical techniques used for identifying and quantifying PAHs in envirormiental and food-related samples.