Analysis of benzo[a] pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determina tion of benzo[a] pyrene (B(a)P, a known carcinogen) in foods with a high fa t content. In-house validation was carried out by checking B(a) P recovery +/- precision from those samples by a simple spiking procedure. The method involves extracting the fat from a freeze-dried product and the saponificat ion of the B(a) P-containing lipid fraction assisted by microwave energy. A fter partitioning in hexane, and purification by passage through a silica c artridge, the B(a) P-containing hexane eluate is analysed by second derivat ive synchronous spectro-fluorimetry. The method was found to have a recover y of 90 +/- 5%. The detection and quantification limits in food (0.05 and 0 .12 mug/kg, respectively) indicate that the B(a)P maximum that the European Union (EU) intends to set for foods (1 mug/kg), can be monitored by this m ethod.