In this study, the concentrations of polycyclic aromatic hydrocarbons (PAHs) were investigated in meat process food and for cooking methods (pan-frying and charcoal fire). The methodology involved liquid-liquid extraction, silica gel cartridge clean-up and determination by gas chromatography/mass spectrometry (GC/MS). The recovery of 17 PAHs spiked into these samples ranged from 66.6 % to 98.0% and the coefficient of variation was less than 10%, but that of dibenz(a,h)anthracene was 16.39%. The mean concentration of total PAHs in processed samples was ND∼7.2 ng/g, whereas that pan-fried and charcoal-fired samples were ND∼22.1 ng/g and, 12.7∼367.8 ng/g, respectively. Therefore, the concentrations of total PAHs in cooked samples were higher than in original samples and charcoal-fired samples had the highest total PAH levels.

Abstract
 1. 서 론
 2. 재료 및 실험방법
  2.1. 실험재료
  2.2. 실험방법
 3. 결과 및 고찰
 4. 결 론
 REFERENCES

• 이병호(인제대학교 환경공학과, Department of Environmental Engineering, Inje University) | Byung ho Lee
• 안유진(인제대학교 환경공학과, Department of Environmental Engineering, Inje University) | Yu Jin An
• 박동윤(인제대학교 환경공학과, Department of Environmental Engineering, Inje University) | Dong Yun Park
• 변기영(인제대학교 환경공학과, Department of Environmental Engineering, Inje University) | Gi Young Byun
• 김경동(인제대학교 환경공학과, Department of Environmental Engineering, Inje University) | Kyoung Dong Kim
• 이미림(호남대학교 치위생학과, Department of Dental Hygiene, Honam University) | Mi Lim Lee
• 서정범((주)누리환경기술센터, Nuri Environmental Technology Center Co., Ltd.) | Jung Bum Seo
• 박은영(가천대학교 한의대학, College of Korean Medicine, Gachon University) | Eun Young Park
• 박흥재(인제대학교 환경공학과, Department of Environmental Engineering, Inje University) | Heung Jai Park Corresponding author