ANALYSIS OF NITRO-PAHS IN FOOD MATRICES BY ONLINE REDUCTION AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

Two different approaches to the analysis of nitrated polycyclic aromat ic hydrocarbons (nitro-PAHs) in food samples are presented, based on l iquid chromatography with fluorescence detection and gas chromatograph y with a mass selective detector as the alternative method. For the HP LC analysis the nitro-PAHs at trace level concentrations are efficient ly reduced to primary aromatic amines on a catalyst column packed with 5 mu m alumina coated with platinum and rhodium. The particulate extr action/fractionation procedure is discussed and the results of both me thods are compared. The concentrations of seven nitro-PAHs in grilled and smoked food are presented.