食用油中多环芳烃类化合物的分析研究  

Analysis of polycyclic aromatic hydrocarbons in edible oil

作　　者：田荣荣[1] 李子璇 杨丹 王翔宇 初柏君 Tian Rongrong;Li Zixuan;Yang Dan;Wang Xiangyu;Chu Baijun(Beijing City University ,Beijing 100094;COFCO Nutrition and Health Research Institute, Beijing Key Laboratory of Nutritional Health and Food Safety , Beijing 102209;National Trade Food Technology(Beijing)Co.,Ltd.,Beijing 102209)

机构地区：[1]北京城市学院,北京100094 [2]中粮营养健康研究院营养健康与食品安全北京市重点实验室,北京102209 [3]国贸食品科技(北京)有限公司,北京102209

出　　处：《粮食与食品工业》2020年第5期8-13,共6页Cereal & Food Industry

基　　金：北京高等学校高水平人才交叉培养“实培计划”大学生科研训练计划深化项目。

摘　　要：为了全面了解植物油中多环芳烃类化合物的污染情况,本文采用随机抽样方法,在各大超市随机抽取120份市售植物油样品,采用气相色谱-质谱法检测了4种多环芳烃类化合物的含量,并且分析植物油种类、加工工艺和等级对食用油中多环芳烃含量的影响。结果表明,所有样品中苯并[a]芘含量均符合国家标准,但与欧盟标准相比,苯并[a]芘和PAH4总量的超标率均超过30%。其中橄榄油中各多环芳烃类化合物含量相对其他植物油较低,山茶油则相对较高。压榨型食用油中苯并[a]芘含量高于浸出型油中含量,一级油中苯并[a]芘检出率和欧盟标准超标率也保持较高水平,对市售植物油多环芳烃类化合物含量的检测结果,将为食用油的风险评估提供一定的数据支持。In order to understand the pollution of polycyclic aromatic hydrocarbons(PAHs)in vegetable oil sold in Beijing,120 samples of PAHs were selected randomly from the supermarkets in Beijing.The contents of four PAHs were detected by GC-MS,and the effects of different processing technologies,vegetable oil types and grades on PAHs were analyzed.The results showed that the content of benzo(a)pyrene in all samples met the national standard,but compared with the EU standard,the over standard rate of BaP and PAH4 is more than 30%.The content of polycyclic aromatic hydrocarbons in olive oil was lower than that in other vegetable oil,and the content in camellia oil was higher.The content of BaP in the pressed oil was higher than that in the extractal oil,and the detection rate and the rate of exceeding the EU standard on the BaP content in the first grade oil also maintained high levels.The results of polycyclic aromatic hydrocarbons in vegetable oil will provide some data supports for risk assessment of edible oil.

关 键 词：食用植物油 多环芳烃 苯并[A]芘 

分 类 号：TS201[轻工技术与工程—食品科学]