Journal of Analytical Methods in Chemistry

Research Article

Development of QuEChERS Method for the Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products Using GC-MS from Qatar

Table 4

: Levels of individual PAHs detected in different samples (ng/g) ().

PAHs

Nap

ACN

PHEN

ANTH

FLUO

PYR

B[a]A

CHR

B[a]P

I_cd P

DB[a,h] A

∑PAHs

Al-Tag tky smoked breast

1.58

1.00

0.39

2.97

Prime tky smkd breast strip

1.73

1.45

0.77

1.05

0.36

0.63

6.00

Prime chk smoked breast

1.47

0.51

1.98

Gourmet smoked chicken roll

2.86

0.77

1.13

4.76

Gourmet smoked turkey

0.35

5 yildiz smoked turkey breast

1.22

Volys tky smoked breast

5.73

25.17

2.26

0.75

33.90

Siniora tky smoked breast

0.60

0.87

1.47

Euro gourmet smoked chicken

3.34

0.63

3.97

Volys tky smoked strips

4.70

1.63

0.59

0.84

7.76

Al tag chk m plain

1.91

Al-Tag tky roast

7.86

3.84

0.41

12.11

Volys chk breast fillet

0.53

Gourmet smkd ckn breast blk

3.63

Gourmet ckn plain mortadella

Aia tky oven breast low fat

Al-Tag tky breast

3.49

Aia chk breast low fat

Euro gourmet rstd chicken fi

3.22

Aia tky roast thigh

3.65

Al-Tag beef m smoked

0.42

Al-Tag beef m roasted smoked

0.36

0.52

1.15

0.94

0.48

3.44

Siniora pastrami w/pe

4.07

Bibi smoke turkey bre

Sams finest tky bst r

1.38

Sams finest thy bst g

7.42

1.54

0.37

9.32

Bibi chicken mortadel

1.71

5 yildiz turkey mortad

0.91

0.58

0.71

2.20

5 yildiz beef mortadel

Gourmet beed pastrami

0.45

∑PAHs

43.00

25.17

23.61

1.45

1.36

2.73

4.05

2.06

2.49

6.29

3.07

0.63

—

Averg. concentration

4.78

25.17

1.97

1.45

0.68

0.81

1.03

0.62

0.90

0.61

0.63

—

1.83

—

0.84

—

0.1

0.29

0.16

0.22

1.3

0.2

—

Frequently detected (%)

30.00

3.33

40.00

3.33

6.67

13.33

16.67

6.67

13.33

23.33

16.67

3.33

—

Note: nd refers to values below LODs.