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DETERMINATION OF SELECTED POLYCYCLIC AROMATIC HYDROCARBONS IN TOASTED BREAD BY SUPERCRITICAL FLUID EXTRACTION AND HPLC WITH FLUORIMETRIC DETECTION

A new method for PAHs determination in toasted bread samples is proposed. The method is based on supercritical-fluid extraction, using CO2 and acetonitrile as modifier. The extracted PAHs were collected in 1 mL acetonitrile. Quantitation was carried out by HPLC with fluorimetric detection. A Hypersil Green PAH column, acetonitrile-water gradient mobile phase, and a program of 11 excitation and emission wavelength pairs for fluorimetric detection were used. Recoveries at concentration levels in the range 0.15–3.56 μg/kg bread were close to 100% for all PAHs except fluoranthene, chrysene, and benzo[ghi]perylene. Some PAHs were detected in these samples within the range 0.323–9.40 μg/kg toasted bread; the relative standard deviations were in the range 2 – 12% (n=4).