A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish

► Determination of 15 PAHs (including the 8 high molecular weight EU priority PAHs) in meat/fish. ► Gradient elution with methanol/water/ethyl acetate. ► Comparison between two different methods of cleanup and preconcentration steps. ► PAHs extraction using sonication followed by purification on SPE. ► Standard addition method accurately measured trace levels of PAHs.