The study highlights the investigation of the presence of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat products and charcoal grilled meat. Specifically, the levels of benzo(a)anthracene (BaA), chrysene (Chr), benzo(b)fluoranthene (BbF) and benzo(a)pyrene (BaP) were determined for 262 samples of smoked sausage, bacon, pork (lountza) and ham (chiromeri), grilled pork and poultry produced in Cyprus. The method is based on a saponification and liquid extraction step, followed by solid phase extraction (SPE) cleanup of the extract and finally, the determination of PAHs using high performance liquid chromatography with fluorescence detector. Most of the samples analysed (96%) were contaminated with at least one PAH. In these contaminated samples, 12% of the smoked products and 15% of the grilled meat samples exceeded the maximum levels of the EU legislation. The highest PAH concentrations were found in samples with higher fat content and longer smoking or cooking time.

这项研究强调了对传统烟熏肉产品和木炭烤肉中多环芳烃（PAHs）的存在的研究。具体而言，苯并（a）蒽（BaA），（Chr），苯并（b）荧蒽（BbF）和苯并（a测定了塞浦路斯生产的262个烟熏香肠，培根，猪肉（lountza）和火腿（chiromeri），烤猪肉和家禽的determined含量（BaP）。该方法基于皂化和液体萃取步骤，然后对萃取物进行固相萃取（SPE）净化，最后使用带有荧光检测器的高效液相色谱法测定PAHs。分析的大多数样品（96％）被至少一种多环芳烃污染。在这些受污染的样品中，有12％的烟熏产品和15％的烤肉样品超过了欧盟法规的最高水平。在脂肪含量更高，吸烟或烹饪时间更长的样品中发现最高的PAH浓度。