Collaborative study of the multicomponent method for polycyclic aromatic hydrocarbons in foods
Fazio, T.; White, R.H.; Howard, J.W.
Journal - Association of Official Analytical Chemists 56(1): 68-70
1973
ISSN/ISBN: 0004-5756 PMID: 4798602 Document Number: 59767
A collaborative study was conducted on the multicomponent method for polycyclic aromatic hydrocarbons in foods. Samples of smoked ham fortified with benzo(a)pyrene, benzo(e)pyrene, benz(a)anthracene, and benzo(g,h,i)perylene were analyzed by 12 collaborators. Average per cent recovery at the 10 ppb (μg/kg) level for the 4 compounds ranged from 70 to 90%. The within-laboratory standard deviation indicates that the precision of the method is not significantly different for any one of the hydrocarbons. The method has been adopted as official first action.