DETERMINATION OF POLYCYCLIC AROMATIC-HYDROCARBONS IN SMOKED FISHERY PRODUCTS FROM DIFFERENT SMOKING KILNS

The levels of 13 polycyclic aromatic hydrocarbons (PAH) were determine d by an HPLC method with fluorescence and UV detection and by a GC/MS technique in smoked fishery products from modern smoking kilns with ex ternal smoke generation and from traditional smoking kilns. The averag e benzo(a)pyrene (BaP) concentration of all 35 samples from commercial smoking kilns with external smoke generation was 0.1 mu g/kg (wet wei ght) and the sum of the carcinogenic compounds determined in the study , i.e. benz(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluo ranthene, benzo(a)pyrene, dibenz(a,h)anthracene and indeno(1,2,3-c,d)p yrene did not exceed 4.5 mu g/kg (wet weight). The BaP levels of the 2 7 smoked fish samples from traditional kilns ranged from 0.2 mu g/kg t o 4.1 mu g/kg, with a mean value of 1.2 mu g BaP/kg. The average conce ntration of the sum of the carcinogenic compounds was 9.0 mu g/kg. Lar ge variations were found in the content of the non-carcinogenic PAHs p henanthrene, anthracene, fluoranthene and pyrene in all samples from b oth types of smoking kilns.