常见植物油中微量元素分析的前处理技术  

Pretreatment Techniques for Analysis of Trace Elements in Common Vegetable Oils

作　　者：段元慧 张倩 刘淑英 李沂光[2] DUAN Yuanhui;ZHANG Qian;LIU Shuying;LI Yiguang(SGS–CSTC Standards Technical Services(Qingdao)Co.,Ltd.,Qingdao 266001,China;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China)

机构地区：[1]通标标准技术服务(青岛)有限公司,山东青岛266001 [2]中国水产科学研究院黄海水产研究所,山东青岛266071

出　　处：《现代食品》2023年第7期122-124,共3页Modern Food

摘　　要：常见食用植物油如花生油、大豆油、菜籽油等作为我国居民饮食生活不可或缺的重要部分,其食用安全性也受到了广泛关注。植物油中微量元素的种类、含量等直接影响着其品质和食用安全性。因此,准确、快速地测定植物油中微量元素的含量具有重要意义,但植物油存在样品特殊性,在前处理操作时需特别关注。基于此,本文主要概述了几种常见的植物油中微量元素分析的前处理技术,以供参考。Common edible vegetable oils,such as peanut oil,soybean oil,and rapeseed oil,are an indispensable part of the dietary life of Chinese residents,and their edible safety has also received widespread attention.The type and content of trace elements in vegetable oil directly affect its quality and edible safety.Therefore,accurate and rapid determination of trace elements in vegetable oil is of great significance.However,vegetable oil has sample specificity,which requires special attention during pretreatment operations.Based on this,this article mainly summarizes several common pre-treatment techniques for the analysis of trace elements in vegetable oils for reference.

关 键 词：微量元素 植物油 检测技术 前处理 直接进样 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]