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Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL
M S García Falcón1, S González Amigo, M A Lage Yusty
1Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, University of Santiago de Compostela, Spain.
Abstract:
In order to investigate the levels of the potently carcinogenic benzo[a]pyrene (BP), 31 samples of smoke foods were analysed. The samples tested included five samples of meal products, three samples of cheese and 22 samples of fish. A liquid chromatographic method was developed using a fluorescence detector. BP was found in 74% of the samples analysed. The levels varied from not detected to 2.46 microg/kg. Only one sample showed a BP level above 1 microg/kg, the maximum level that the EU intends to set for smoked foods.

