ABSTRACT
The analysis of polycyclic aromatic hydrocarbons (PAHs) in smoked and fresh cat (Arius heudi loti) fish using Gas Chromatography with flame ionization detector (FID), injection temperature of 250c, detector temperature of 350c, oven temperature 100c, velocity of 37c and flow rate 1.5 were observed, using 1: 1 acetone and N- hexane, sodium sulphate and silica gel for solid liquid extraction. The 16 priority PAHs which are Naphthalene, Acenaphthylene, Acenaphthrene, Fluorene, Phenanthrene, Anthracene, Fluoranthene, Pyrene, Benzo(a)Anthracene, Chrysene, Benzo(b)Fluoranthene, Benzo(k)fluoranthene, Benzo(a)Pyrene, Dibenzo(a,h)pyrene, Indeno(1,2,3-cd)pyrene, Benzo(g,h,i)perylene were detected in both the smoked fish and fresh fish. The PAH in fresh fish was unexpectedly higher than the smoked fish. These unexpected results could be due the high toxicity in that particular environment of that fresh fish sample. Our aim is to know if the carcinogenic maker PAH benzo(a)pyrene is present and significant.
