Givechev I.Danalev D.Yaneva S.Tanev D.2024-07-162024-07-162024-07-162024-07-162018-01-011314-79781314-7471SCOPUS_ID:85047435376https://rlib.uctm.edu/handle/123456789/1223A 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.enArticle