| dc.description.abstract | Many methods of analysis have been employed in the
determination
Hydrocarbons
of levels of Polycyclic Aromatic
(PAHs) , present in various
environmental samples. each with its own distinct
advantages and limitations. The study reported here
involved the development of a chromatographic method
that was suitable for the analysis of these
compounds in roast mea.t and smoked fish, and
further, one that would be easily applied for the
analysis of similarly complex environmental samples.
A gradient elution High Performance Liquid
Chromatograph (HPLC), was interfaced with a microcomputer
and the necessary hardware and software
for data. co 11 ect=ion, storage and subsequent
chromatographic analysis was developed,
The PAHs were extracted in methanol and methylene
chloride. followed by clean-up on XAO-2. Remova.l of
soluble protein was achieved by cooling the methanol
extracts to -20°C and then filtering under suction.
The samples were then analysed by reverse phase HPLC
employing a Vydac TP5 analytical column, coupled
with a precolumn (Vydac 201TP 300A), and a gradient
elution programme; 50:50(water:acetonitrile) for
3min then 100% acetonitrile over 7min linear
gradient. The chromatograph was interfaced with a
microcomputer for data collection and analysis.
It was observed that the system and method of
analysis was versatile and well suited to this type
of operations. As many as eleven PAHs were
identified in the roast meat and smoked fish
samples. In all the samples analysed two compounds,
phenanthrene and benzo(b)flouranthene were always
present, the latter being an established carcinogen,
though there was no correlation in their
concentrations. Benzo(a)pyrene (BaP), which is one
of the most carcinogenic PAH, was identified in only
two roast meat samples at levels of 15 and 24~g/kg.
Smoked fish was observed to contain most of the PAHs
found in roast meat and in case of
dibenz(a,h)anthracene, the levels obtained were much
higher than in roast meat. However there were
significant levels of other PAHs of various
carcinogenic potency in all the samples of roast
meat and smoked fish analysed | en |
