Abstract
Abstract A method for the isolation and determination of polycyclic aromatic hydrocarbons in smoked foods has been developed. The compounds are extracted with ethanol, saponified with potassium hydroxide in a Soxhlet apparatus, concentrated, diluted with water, and extracted with a hydrocarbon solvent. The polycyclic hydrocarbons are isolated by partition, paper, and thin layer chromatography and measured by ultraviolet and spectrophotofiuorometric procedures. Average recoveries of benzo(a)- pyrene, dibenz(a,h) anthracene, benz(a)- anthracene, and benzo(g,h,i)perylene, added to 500 g samples of frankfurters, cheese, and fish at levels of 2 ppb, ranged from 70 to 88%. The carcinogen, benzo(a)- pyrene, was isolated from smoked fish and ham samples at levels varying from 0.8 to 3.2 ppb.
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