Concentration and Estimation of 14 Polycyclic Aromatic Hydrocarbons at Low Levels in High-Protein Foods, Oils, and Fats

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Abstract
Fourteen polycyclic hydrocarbons in (I) meat, poultry, fish, and yeast, and (II) fats and oils have been isolated and determined. To separate group I homogeneously, 2N methanolic KOH is used. In the first step of concentration (methanol-water-cyclohexane partition (4 + 1 + 5)), a 200 g sample is reduced to 0.2 g of polycyclic fraction without any emulsions. The same effective concentration is found for group II without a saponification step by partition in N,N-dimethylformamide-water-cyelohexane (9 + 1 + 10). Further very effective concentration (100:1) of polycyclics results from filtration on Sephadex LH 20 (solvent:sopropanol). After further cleanup by filtration on silica gel (Woelm, 15% water), phenanthrene, anthracene, pyrene, fluoranthene, chrysene, benzo(a)anthracene, benzo(a)pyrene, benzo-(e)pyrene, benzo(k)fluoranthene, perylene, anthanthrene, benzo(g,h,i)perylene, dibenz(a,h)-anthracene, and coronene are separated on an aluminum oxide column (Woelm, 5.4% water) or equivalent. Recoveries ranged from 75 to 92% for all polycyclics down to the 2 ppb level.

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