A Simple Method for the Detection of Benzo[a]pyrene in Smoked Foods

Abstract

Abstract Benzo[a]pyrene can be used as an index of carcinogens in smoke. A simple and rapid method has been developed for determining this substance. The dried food was extracted with ra-hexane, the hexane was then extracted with dimethyl sulfoxide, and the polynuclear hydrocarbon was displaced from this solvent into benzene by water. The benzene extract was reduced to a small volume and an aliquot was spotted on a thin-layer chromatographic plate beside spots of a standard benzo[a]pyrene solution. The plate was chroma tographed with 2,2,4-trimethyl pentane:benzene (97:3). When observed under ultraviolet light at 3660 Å, 0.002 μg of pure benzo[a]pyrene could be found and the addition of 0.01—0.05 ppm to unsmoked foods could be detected. No smoked food examined contained this level of benzo-[a]pyrene.