Abstract: High performance liquid chromatography method (HPLC) was used for determination of benzo (α) pyrene in fried food. The collected fried foods from 15 areas of Guiyang were pretreated by ultrasonic extraction and saponification,and the working conditions of HPLC are as follows: Diamonsil C18 (4.6 mm×250 mm,5μm) as separation column. CH3CN-H2O as mobile phase,gradient elution,excitation wavelength of fluorescence detector 385nm and its detection wavelength 405 nm. The calibration curve is linear in the range of 0.050～1.0μg/ml,Y =2×107X+ 31012,r=0.9990; At the standard addition levels of 0.005,0.015 and 0.05μg,the recoveries are 118.08%,100.67% and 104.54%,respectively. These results showed that the method has higher precision and accuracy in determination of benzo (α) pyrene. The contents of benzo (α) pyrene in fried foods in Guiyang are between 1.04～5.09μg/kg,and the average level is 2.87μg/kg. There are different degrees effects on people’s health by security of traditional fried food,and that food security is warned at the place of complex people.

Key words: evaluation； benzo(&alpha, )pyrene； fried food； high performance liquid chromatography；