Analytical Method for Polycyclic Aromatic Hydrocarbons (PAHs) in Yerba Mate Tea Using Modified QuEChERS, Solid Phase Extraction and GC-TOFMS and GC-MS/MS

Polycyclic aromatic hydrocarbons (PAHs) are toxic compounds found in some foods, especially those that are smoked, roasted, grilled, or dried during preparation. Yerba mate (Ilex paraguariensis) tea is of particular interest because of relatively high PAH levels and proposed links between yerba mate tea and health problems. This application note describes the development of an analytical method for PAHs in tea that allows analysts to more quickly and accurately characterize target PAHs, using a fast QuEChERS and SPE sample preparation.