Polycyclic aromatic hydrocarbons (PAHs), a class of harmful and persistent organic contaminant, are widely distributed in the environment and eventually accumulated in water and food. Also, they are formed in different varieties and varying amounts during processing of food depending on the food composition, cooking method and processing condition. According to the International Agency for Research on Cancer (IARC), various PAHs are classified under Group 1 to 3 category, with Group 1 designated as carcinogenic to humans, Group 2A as probable carcinogen, Group 2B as possible carcinogen and Group 3 as noncarcinogenic. Therefore, it is imperative to develop rapid and highly sensitive analytical methods for determination of PAHs in food and water. This article aims to overview the recent advances of various chromatographic methods as well as electrochemical and SERS-based optical sensing methods for analysis of PAHs in food and water. Initially, several conventional sample preparation methods along with the advanced extraction for isolation of PAHs were summarized, followed by reviewing various gas chromatographic methods coupled with various detection techniques for PAHs analysis in various food products including meat/meat products, seafood, oil, milk/milk products, baby foods, honey, vegetable, cocoa products, tea/coffee, juice, rice, flour, noodle and cake. In addition, high performance liquid chromatographic methods coupled with fluorescence, diode array or mass/tandem mass detection techniques as well as an emerging supercritical fluid chromatographic technique employed for determination of PAHs in different food and water matrices were also overviewed. Finally, various electrochemical sensors and SERS-based optical sensors developed recently for onsite detection of PAHs were tabulated and discussed. Thus, this review article can provide a research update on chromatography and sensor-based analytical methods for PAH analysis as well as enable elucidation of research gaps for future studies.

中文翻译：

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食品和水中多环芳烃分析的最新进展。

多环芳烃（PAHs）是一类有害且持久的有机污染物，广泛分布于环境中并最终在水和食物中积累。而且，根据食物成分、烹调方法和加工条件的不同，它们在食品加工过程中形成的种类和数量也不同。根据国际癌症研究机构 (IARC)，各种多环芳烃被归类为第 1 至 3 组类别，第 1 组被指定为对人类致癌，第 2A 组为可能致癌物，第 2B 组为可能致癌物，第 3 组为非致癌物。因此，开发快速、高灵敏度的分析方法来测定食品和水中的多环芳烃势在必行。本文旨在概述用于分析食品和水中多环芳烃的各种色谱方法以及电化学和基于 SERS 的光学传感方法的最新进展。首先，总结了几种常规的样品制备方法以及用于分离 PAHs 的高级萃取方法，然后回顾了各种气相色谱方法以及各种检测技术，用于分析各种食品（包括肉/肉制品、海鲜、油、牛奶/奶制品、婴儿食品、蜂蜜、蔬菜、可可制品、茶/咖啡、果汁、大米、面粉、面条和蛋糕。此外，高效液相色谱法结合荧光，还概述了二极管阵列或质量/串联质量检测技术以及用于测定不同食品和水基质中多环芳烃的新兴超临界流体色谱技术。最后，列出并讨论了最近开发的用于多环芳烃现场检测的各种电化学传感器和基于 SERS 的光学传感器。因此，这篇综述文章可以为 PAH 分析提供色谱法和基于传感器的分析方法的研究更新，并能够阐明未来研究的研究差距。