摘要
简述了食用油的加工阶段及各阶段的作用,建立了凝胶色谱(GPC)净化、气相色谱-串联质谱(GC-MS/MS)同时测定食用油不同加工阶段16种多环芳烃(PAHs)残留的分析方法。不同加工阶段的食用油样品加入内标混合溶液后经乙腈/丙酮(6/4)提取、GPC净化去除油脂等杂质,GC-MS/MS采用选择反应监测模式(SRM)采集数据后进行定性/定量分析。实验比较了不同加工阶段食用油样品中多环芳烃的含量变化,并讨论了漂白土对多环芳烃含量的影响。
Polycyclic aromatic hydrocarbons （PAHs） are environmental carcinogenic compounds that may contaminate vegetable oils and their levels can be reduced by refining.In order to understand the influence of the refining steps,the content of 16 PAHs was assessed throughout alkaline refining in peanut oil.The analytical method involved acetonitrile/acetone （6/4） extraction,a GPC clean-up followed by gas chromatography coupled with triple quadrupole mass spectrometry （GC-MS/MS）.An evident decrease of PAHs content during neutralization,de-colorisation,deodorization,particularly,deodorization were the more effective step contributing to the PAHs decrease.Bleaching was responsible for the decrease in the PAHs content in the oil.
出处
《食品科技》
CAS
北大核心
2013年第5期183-187,192,共6页
Food Science and Technology
关键词
多环芳烃
食用油
凝胶色谱
精炼
气相色谱-串联质谱
Polycyclic aromatic hydrocarbons （PAHs）
vegetable oils
gel permeation chromatography（GPC）
refining process
Gas chromatography coupled with triple quadrupole mass spectrometry （GC-MS/MS）
