POLYCYCLIC AROMATIC HYDROCARBONS IN SMOKED FISH, "KATSUOBUSHI"

Smoked and dried fish, "Katsuobushi", "Sababushi", and "Urumebushi" which are respectively made by exposing flesh of bonito, mackerel, and sardine to wood smoke for a week or so were analyzed for polycyclic aromatic hydrocarbons. Sixteen hydrocarbons including those with carcinogenic potency were isolated from these fishes by chromatography on alumina column and partially acetylated paper, and determined by ultraviolet absorption spectroscopy. Their concentration was considerably higher than that reported of foreign smoked fishes and other related foods. The amount of benzo[a]pyrene in "Honbushi", "Hanakatsuo", "Sababushi, " and "Urumebushi" was 9, 37 (and 12), 7, and 2μg/kg, respectively.