In this study, a new, simple, cheap, fast, and portable method was introduced to measure polycyclic aromatic hydrocarbons (PAHs) in grilled food samples. In this method, a smartphone-based analytical system was used to detect the fluorescence. In this system, the smartphone was considered as a detector and processor of digital images. In this regard, in order to achieve the best detection sensitivity, the parameters affecting the analytical signal were investigated and optimized. Under the optimum instrumental conditions, the proposed method was calibrated using a mixture standard consisting of 15 common PAH compounds in real samples. This method showed a linear range of 8.0-140.0 μg L-1 with the determination coefficient and the detection limit of 0.9972 and 2.3 μg L-1, respectively. To eva‎luate the performance of the prposed method in the analysis of real samples, different grilled samples such as kabab koobideh, joojeh kabab, grilled fish and pepper were prepared and investigated. The recoveries in the range of 84-105% with relative standard deviations less than 6% were obtained. In this method, for each real sample, a value was calculated as the overall level of PAHs concentration.Then, these values were compared with the concentrations measured by the standard method of gas chromatography-mass spectrometry using linear regression. In this comparison, significant linear relationships for groups of 16 PAHs, PAH 4, and the sum of naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, and pyrene were obtained with determination coefficients of 0.9605, 0.9324, and 0.9601, respectively. All the p values for them were reported to be less than 0.05.

محمد سراجي

كيومرث زرگوش، اسماعيل حيدري