Solid-Phase Extraction Combined with Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry for the Determination of 5 Trace Nitro-Polycyclic Aromatic Hydrocarbons in Barbecued Foods

Characteristic fragmentations of nitroaromatic compounds (NACs) in Orbitrap HCD and integrated strategy for recognition of NACs in environmental samples

Nitroaromatic compounds (NACs) are high of concern due to their mutagenicity, and carcinogenicity to organisms. Here, we attempted to establish a novel searching-validation-evaluation workflow that is tailored to recognize unknown NACs in environmental samples using liquid chromatography coupled with quadrupole Orbitrap high-resolution mass spectrometry (LC-Orbitrap-HRMS). We studied the fragmentation process of NAC standards in Orbitrap higher-energy collision dissociation (HCD) cells and observed that the mass loss of NO was the most prevalent among all NAC standards at both low and medium levels of collision energy. Thus, neutral loss of NO was considered as a diagnostic fragment of nitro groups and was used to screen out NACs in environmental samples. This technique is mass-loss-dependent, which enhances the recognition efficiency of NACs. Candidates exported from the PubChem compound database were further evaluated to obtain possible structures. This strategy was applied for the analysis of 24 surface soil, and we tentatively discovered two novel NACs in the analyzed samples. The semi-quantification results demonstrated that the concentrations of novel NACs were comparable to those of the ten targeted NACs in soil samples. This study provides an integrated strategy for the recognition of known and unknown NACs, which could be extended to other environmental matrices.

Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products

Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives.