METHOD FOR DETERMINATION OF POLYCYCLIC AROMATIC AND AROMATIC HYDROCARBONS IN PRODUCTS THAT INCLUDES FOOD OILS AND FATS

摘要

Methods for rapid and precise analysis of low levels of aromatic hydrocarbons, particularly polycyclic aromatic hydrocarbons (PAH), such as benzo[a]pyrene(BaP), in edible oils, edible fats and related products, such as distillates of these materials, are described. The methods require minimal sample preparation and little or no operator input.