The determination of polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion chemical ionization

Polycyclic aromatic hydrocarbons (PAHs) are widespread environmental contaminants representing an important group of carcinogens that have been detected in smoked fish. The levels of six PAHs (benzo[a]pyrene, benz[a]anthracene, benzo[k]fluoranthene, benzo[b]fluoranthene, benzo[ghi]perylene and indeno[1,2,3-cd]pyrene) were determined in 97 various samples of smoked fish, 11 samples of fresh fish, and 18 olive- and 14 rape-oil samples. For cleaning of the sample, a gel chromatography was used. PAHs were separated by gas chromatography and detected by positive-ion chemical ionization using ammonia as reagent gas. The HP 6890 Plus GC/HP 5973 MSD with positive-ion chemical ionization option was used in the selected ion-monitoring mode. The limit of detection for PAHs using this method was approximately 0.3 ppb with about 75% recovery. The results were confirmed by high-pressure liquid chromatography. The samples of domestic (Estonian) smoked fish was analyzed during 2003–2004, the sum of the average of six PAHs content was found to be 12.37 μg kg−1, and in samples of fresh fish it was not detected.