Determinazione di idrocarburi policiclici aromatici in oli alimentari

A reliable method, easy to use and suitable for measuring out the polycyclic aromatic hydrocarbons in food oils, with an inferior limit of detection of 0,05 μg/kg, is described. This method consists of the purification in GPC of the opportunely diluted oil to which the internal standard (Chrysene D 12 ) is added; then the evaporation of the recovered fraction and analysis in GC-MS-SIR is performed.