Comparison of a capillary gas chromatographic and a high-performance liquid chromatographic method of analysis for polycyclic aromatic hydrocarbons in food.

Five food samples have been analysed for a number of polycyclic aromatic hydrocarbons (PAHs) by capillary gas chromatography with flame ionization detection (GC-FID) and high-performance liquid chromatography (HPLC) with fluorescence detection. The methods give similar results and there is no significant difference in their repeatability. The capillary GC method is favoured where it is desirable to analyse for a large number of PAHs, whereas the HPLC method is preferred for the individual analysis of a smaller number of PAH isomers.