Calibration of GC/MS method and validation of the modified sample preparation for determination of polycyclic aromatic hydrocarbons
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2018-01-01
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Abstract
A modified procedure of EN 16619:2015 method for determination of four polycyclic aromatic hydrocarbons (PAH's) was proposed. A change in internal standard and in sample preparation procedure was made for two low fat food matrices (wheat flour and smoked pork leg). As a result a new calibration was obtained with very good linearity (correlation coefficient R2 = 0.999). Recovery rates for spiked samples from both matrices were also calculated and were found in a good fit with the European legislation specifications. The average values of the recovery rates amounted to 99.32 % (1.83 % relative standard deviation) for wheat flour and 97.25 % (2.50 % relative standard deviation) for smoked pork leg.