CHAO-TIAN LIN2026-10-162026-10-162026-05-31Pure ID: 15227442Pure UUID: d1053e2b-cc9e-4220-9990-abae476c665110.1016/j.foodres.2026.118877https://www.scopus.com/pages/publications/105033587928https://scholars.csmu.edu.tw/handle/123456789/30155The conditions for QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) extraction/clean-up and ultra-high performance liquid chromatography with fluorescence detection were established to determine 12 nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) and PAH 4 (benzo[a]pyrene, benzo[a]anthracene, chrysene, and benzo[b]fluoranthene) in roasted chicken drumsticks. Iron powder was added to the extract dissolved in methanol containing 15% acetic acid and reacted at 65 °C for 40 min to reduce the nitro group of nitro-PAHs (non-fluorescent) to amino group (fluorescent), thereby enabling detection. The determination of nitro-PAHs and PAH 4 showed good sensitivity, accuracy and precision. Among the chicken drumsticks (skin-on, skinless, and skin-off after roasting) oven-roasted at different temperatures (145, 190 and 230 °C) and durations (15, 20 and 25 min), 2-nitrofluorene, 5-nitracenaphthene, 9-nitrophenanthrene, benzo[a]anthracene, benzo[b]fluoranthene and benzo[a]pyrene were detected only in the samples (skin-on) roasted at 230 °C for 20 and 25 min. Their consumption risk for nitro-PAHs and PAH 4 was of low concern.enjournal article