Analysis of Polycyclic Aromatic Hydrocarbons in Raw and Broiled Fishes

Abstract

The contents of 3, 4-benzopyrene, 1, 2-benzanthracene, 1, 2, 5, 6-dibenzanthracene and chrysene in raw and broiled fishes were determined.
(1) Raw fishes; These polycyclic aromatic hydrocarbons were not detected.
(2) Gas broiled fishes; 3, 4-benzopyrene, 1, 2-benzanthracene and chrysene were detected at maximum 0.75μg, 0.39μg and 0.98μg/100g respectively. In particular, 3, 4-benzopyrene was detected over all gas broiled fishes. But 1, 2, 5, 6-dibenzanthracene was not detected.
(3) Gas broiled fishes wrapped in aluminium-foil; These polycyclic aromatic hydrocarbons were not detected except chrysene.
It was also found that polycyclic aromatic hydrocarbons' formation correlated with lipid contents in fishes. The lipid fraction of fish was found to be main source of polycyclic aromatic hydrocarbons when the fish was broiled.