Determination of Polycyclic Aromatic Hydrocarbons in Foods

Abstract

A method for the determination of 3, 4-benzopyrene in Japanese teas has been developed. Japanese teas were extracted and saponified with alkaline methanol in Soxhlet extraction apparatus. The extracts were partitioned with n-hexane, dimethyl-sulfoxide, and n-hexane successively, and these partitions were condenced. After 3, 4-benzopyrene was isolated by alumina column chromatography, measured by spectrophotofluorometry and calculated from the wave length of 405mμ by the “baseline” method. Identification of the hydrocarbon was made by thin layer chromatography. The recoveries of 3, 4-benzopyrene added to each 100g of Japanese teas at a level of 20ppb were ranged from 65 to 86%. However, when Japanese teas were extracted with hot water instead of alkaline methanol, the results were reduced to 0 to 3%. This fact seems to indicate that infusing tea in hot water is safe relating to carcinogen 3, 4-benzopyrene. 3, 4-benzopyrene was found from Japanese teas at levels varying from 0.0 to 16.0ppb. © 1972, Japanese Society for Food Hygiene and Safety. All rights reserved.