MONITORING OF NITROPOLYCYCLIC AROMATIC-HYDROCARBONS IN FOOD USING GAS-CHROMATOGRAPHY

Nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) were determined in different kinds of food. The investigation of food matrices necess itates the development of appropriate analytical procedures for sensit ive monitoring and determination of these compounds. The analysis of t he nitro-PAHs was carried out by GC/MSD, GC plus mass spectrometry, an d GC/NPD (nitrogen-phosphorus detection) GC plus nitrogen-phosphorus d etection. Seven nitro-PAHs were positively identified and quantified i n vegetables, smoked and grilled foods, oils, tea, coffee and spices.