Application of gel permeation chromatography and HPLC method with fluorescence detector to determination of...

During the last three decades contamination of food by traces of toxic substances has been the object of intensive research in modern food toxicology. Various classes of compounds of different origin were detected in food and beverages. In particular nitrosamines and polynuclear aromatic hydrocarbons attracted attention, due to their mutagenic and cancerogenic potential (1, 2). Traces of PAHs have been detected in many foods, including vegetables, vegetable oils, fruits, grains, sea food, grilled and roasted meat, smoked fish, coffee and tea. PAHs in food are only a part of the general problem of PAH pollution in the environment. The numerous types of PAHs--some 100 have been isolated and identified in food and in the environment--are a challenge to modern analytical technique. Various chromatographic procedures, including column, paper and thin layer chromatography have been applied to isolate these substances from contaminated samples. Some of these methods give satisfactory results, especially in the determination of single PAHs including benzo(a)pyrene (3). Gas chromatography and HPLC are the techniques most widely used to meet these analytical demands. Very important are pretreatment of food samples and clean-up procedures. In Slovakia limits for B)a)P in food are: 0.001 mg/kg in smoked meat and fish products; 0.003 mg/kg in paprika, pepper, sausages. Other PAHs (from US EPA 16 PAH) have no limits. This paper describes determination of benzo(a)pyrene in different food samples by gel permeation chromatography and the HPLC method with a fluorescence detector. State Veterinary Institute (SVU) in Dolný Kubín (Slovakia) is authorized for determination of benzo(a)pyrene in all samples, which are imported to Slovakia. Many samples with excessive of benzo(a)pyrene were from Baltic Sea (especially smoked sprats).