Some polycyclic hydrocarbons (PHs) present in almost all edible oils are carcinogenic, teratogenic, neurotoxic and mutagenic at certain levels. There are total 16 PHs which are present in various edible oils. Soybean oil is one of most widely and routinely used for cooking food by all over population. Hence the detection of PHs levels in various soybean oil brands available in market is necessary. Many analytical methods are available for the same but these methods are time consuming and secondly quantity of organic solvents required is also higher. For example HPLC can be used for analysis of PHs in edible oils but it takes more time for analysis. Hence a novel method is developed using supercritical fluid chromatography for analysis of some PHs in soybean oil which reduces time by 5 times as compared to normal HPLC method and also requires less amount of organic solvents for analysis because of the lower viscosity and higher diffusivity in the mobile phases of SFC. The method is validated using various validation parameters and statistically proved using ANOVA.