Résumé : La présence des hydrocarbures aromatiques polycycliques (HAP) dans les huiles végétales peut provenir de différentes sources, mais généralement les huiles contaminées sont issues de matières premières nécessitant d'être séchées telles que les pépins de raisin, le coprah ou les grignons d'olive. Actuellement, il n'y a pas de réglementation européenne limitant la teneur en HAP dans les produits alimentaires mais un Code de Bonnes Pratiques a été établi par FEDIOL Summary :The presence of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils may be due to different sources, but generally the contaminated oils come from raw material that need to be dried, such as grape seeds, coconut, or pomace olive. At the present time, there is no European regulation for PAHs but an Industrial Code of Practice was provided by FEDIOL which is the European Association of Oilseed Crushers. PAHs determination in fatty material is difficult mainly due to low level of individual PAHs to be quantified and to the complexity of the extraction and purification steps. The only test method already standardised (NF EN ISO 15302) deals with the determination of benzo [ a]pyrene. A committee draft test method provided by ITERG is under evaluation within ISO\\TC34\\SC11 for determination of 12 PAHs. Limits of quantification are respectively 1 µg\\kg for indeno [ 1,2,3-cd]pyrene, 0.3 µg\\kg for fluoranthene and benzo [ g,h,i]perylene, 0,2 µg\\kg for 9 other compounds analysed. For the last 4 years, ITERG's work on PAHs was focused on improvement and standardisation of the analytic procedure (ISO\\CD 15753), estimation of level of contamination of French vegetable oils (mainly grapeseed oils) and the evaluation of refining effect on the PAHs contamination. Each part of this work is summarised in this paper.Article disponible sur le site http://www.ocl-journal.org ou http://dx