Quantitative Analysis of Polycyclic Aromatic Hydrocarbons in Five Edible Oil Samples by GCMS-TQ8050 NX

Introduction

Polycyclic Aromatic Hydrocarbons (PAHs) are a group of organic compounds containing two or more fused aromatic rings, formed primarily during the incomplete combustion of organic materials. PAHs are lipophilic organic contaminants that readily accumulate in lipid-rich foods such as edible oils and fats. Long-term exposure to PAHs increases the risk of cancer, harms the heart and lungs, and weakens the immune system. To protect consumer health, the European Commission (EU) 2023/915 has established maximum levels (MLs) for several PAHs in edible oils and fats. Among all, benzo[a]pyrene (BaP) serves as the primary marker compound, while compliance is based on the sum of four priority PAHs (PAH4): BaP, benz[a]anthracene (BaA), benzo[b]fluoranthene (BbF), and chrysene (CHR). The maximum levels are 2 µg/kg for benzo[a]pyrene (BaP) and 10 µg/kg for the sum of the four marker PAHs (PAH4). For coconut oil and cocoa butter, the maximum level for PAH4 is 20 µg/kg. The analysis of PAHs in edible oils is challenging because the high triglyceride content and other matrix components can interfere with chromatographic analysis. Therefore, efficient sample extraction and cleanup procedures are recommended for trace-level determination. In the present study, Molecularly Imprinted Polymer Solid-Phase Extraction (MIP-SPE) was employed for extraction and cleanup. A highly sensitive GC-MS/MS method was developed for 14 PAHs including regulated PAHs in five commonly used edible oils namely corn oil, olive oil, sesame oil, coconut oil and rice bran oil.

September 28, 2026 GMT