Determination of Four Polycyclic Aromatic Hydrocarbons in Fried Expanded Food by High Performance Liquid Chromatography-Fluorescent Detection

A method was developed for the determination of four kinds of polycyclic aromatic hydrocarbons(PAHs)including benzoaanthracene(BaA),chrysene(CHR),benzobfluoranthene(BbF),benzoapyrene(BaP)in fried expanded food by high performance liquid chromatography-fluorescent detection(HPLC-FLD). The samples were dispersed with saturated sodium chloride solution,extracted with n-Hexane and cleaned-up by BAP-3 molecularly imprinted solid phase extraction column. The products were separated on a Waters PAH C₁₈column and analyzed by fluorescence detector with external standard method. Under the optimal conditions,four kinds of PAHs showed good linearity(r>0.999)in range from 0.5~40 μg/L. The limits of quantitation(LOQ)of four kinds of PAHs were 0.3~0.5 μg/kg. The spiked recoveries of analytes from blank sample at three levels of 1,5 and 25 μg/kg were in the range of 90.3%~107.4% with the relative standard deviations less than 6.5%. With the advantages of convenience,fast,sensitivity and good repeatability,the method was suitable for the detection of four kinds of PAHs in fried expanded food.