Comparison of GC-MS and HPLC for overcoming matrix interferences in the analysis of PAHs in smoked food

Several separation and detection methods for polycyclic aromatic hydrocarbons (PAHs) in smoked chicken by GC and HPLC were compared. With HPLC and a gradient solvent system, all 16 PAHs could be simultaneously separated and detected by fluorescence with seven settings of programmable wavelength (excitation/emission). The presence of impurities in smoked chicken could interfere with the subsequent identification and quantification of PAHs by HPLC. With GC and a temperature programming method, all 16 PAHs could be separated and the PAHs in the chicken sample could be detected with an ion-trap mass spectrometer even in the presence of fat-or PAH-like impurities. Nine PAHs were identified by the former method while fourteen PAHs were identified by the latter method. The retention times by HPLC were shorter than those by GC, also, the former had better separation for most PAHs than the latter.