High Performance Liquid Chromatography-Mass Spectrometry for Determination of Benzo[a]pyrene in Grilled Meat Foods

Muharrem Ince1 and Mehmet Yaman2,*

1Department of Chemical Engineering, Engineering Faculty, Tunceli University, Tunceli, Turkey

2Department of Chemistry, Sciences and Arts Faculty, Firat University, Elazig, Turkey

*Corresponding author: Fax: +90 424 2330062; Tel: +90 424 2370000/3684; E-mail: myaman@firat.edu.tr


The concentrations and varieties of benzo[a]pyrene were determined in Turkish foodstuffs including grilled meat and chicken samples by high performance liquid chromatography-mass spectrometry (HPLC-MS). The parameters that are thought to affect the response in the HPLCMS analysis were optimized. The optimized conditions were found to be 0.75 mL min-1 for flow rate of mobile phase, 45 μL for injection volume, 55 ºC for column temperature and 140 V for fragmentor potential. The optimized method was applied for the determination of benzo[a]pyrene concentrations in grilled meat and chicken foods. The obtained concentrations were found in the range of 2.7-8.3 μg kg-1 for the normal grilled meat and chicken samples and 72-138 μg kg-1 for over-grilled samples. The results showed that the concentrations of benzo[a]pyrene were significantly dependent on the kind of meat and the cooking time and source. The limits of detection and quantitation were found to be 0.7 and 2.33 μg L-1, respectively.


Benzo[a]pyrene, High performance liquid chromatography, Mass spectrometry, Grilled meat, Chicken, Food.

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  • Asian J. Chem. /
  •  2012 /
  •  24(8) /
  •  pp 3391-3395