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1
New method for detecting PAHs in food developed at Seoul National University.
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2
Optimized QuEChERS extraction paired with GC-MS improves efficiency.
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3
Suitable for a wide range of food matrices, including high-fat foods.
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4
Identified PAHs in oils, smoked meats, and certain seafoods.
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5
Supports sustainability by reducing hazardous chemical use in labs.
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6
Calibration performance remains robust for target analytes.
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7
Streamlined process benefits routine testing laboratories.
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Recent research from Seoul National University of Science & Technology has introduced an optimized method for detecting polycyclic aromatic hydrocarbons (PAHs) in food, enhancing testing efficiency while ensuring accuracy. This technique utilizes refined QuEChERS extraction paired with GC-MS for reliable results across various food types, including high-fat items. The method effectively identified PAHs in commonly consumed foods and reduces the environmental impact of laboratory testing by minimizing hazardous chemicals, making it a significant advancement for food safety.
-
1
New method for detecting PAHs in food developed at Seoul National University.
-
2
Optimized QuEChERS extraction paired with GC-MS improves efficiency.
-
3
Suitable for a wide range of food matrices, including high-fat foods.
-
4
Identified PAHs in oils, smoked meats, and certain seafoods.
-
5
Supports sustainability by reducing hazardous chemical use in labs.
-
6
Calibration performance remains robust for target analytes.
-
7
Streamlined process benefits routine testing laboratories.
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