Analysis of polyaromatic hydrocarbons in some food staff and vegatable oil

Polyaromatic hydrocarbons in food staff and vegatables oils are very important forhuman health since they are classified as carcinogenic organic compounds. The theses,describes the investigate and determination of nine different polyaromatic hydrocarbons insome food stuff, vegetable oils and charcoal by HPLC-UV-Vis method. Initially, the optimumconditions fort the determination of polyaromatic hydrocarbons are studied. Analyses ofvegetable oils were directly injected to the chromatograhic system after extraction and columnchromatography. Meat and fish samples were analysed in two different ways. First the raw meatand fish samples were extracted then analysed following column chromatography. Second theraw samples were barbequed with chorcoal then extracted and then analysed by the HPLC -UV-Vis method following column chromatography. Here, the aim was to determine the amountof polyaromatic hydrocarbons which pass from the charcoal smoke to meat or fish during thebarbeque. Charcoal was also extracted and analysis of the nine polyaromatic hydrocarbonswere calculated as between % 0.16-1.60 in relative standart deviation and % 0.19-7.40 inrelative error respectively. Detection limits were calculated in the range of 1-10 ppb for ninepolyaromatic hydrocarbons. Subsequent to optimisation study, real samples purchased fromsupermarkets were analysed. The results showed that all samples have polyaromatichydrocarbons higher that the accepted limit values.Key Words: HPLC, PAH, vegetable oil, fish