食用植物油中多环芳烃分析方法与控制措施的研究  

Research on Analysis Methods and Control Measures of Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils

作　　者：董迎章 于雷 李万平 董华 周文华 闫军剑 胡洁 周万祥 DONG Yingzhang;YU Lei;LI Wanping;DONG Hua;ZHOU Wenhua;YAN Junjian;HU Jie;ZHOU Wanxiang(COFCO Oil&Fat Holdings Co.,Ltd.,Beijing 100010,China;COFCO Donghai Grain and Oil Industry(Zhangjiagang)Co.,Ltd.,Suzhou 215634,China)

机构地区：[1]中粮油脂控股有限公司,北京100010 [2]中粮东海粮油工业(张家港)有限公司,江苏苏州215634

出　　处：《现代食品》2025年第5期180-183,188,共5页Modern Food

基　　金：“十四五”国家重点研发计划资助项目(2021YFD2100300)。

摘　　要：本文主要探讨了食用植物油中多环芳烃的分析方法及其生产加工中的控制措施。通过对食用植物油中多环芳烃的检测方法进行系统研究,结合多种前处理技术和色谱分析技术,建立一种测定食用植物油中多环芳烃的方法。该方法回收率符合《实验室质量控制规范食品理化检测》(GB/T 27404—2008)的技术要求。研究加工全环节对多环芳烃含量变化的影响因素及在精炼环节添加活性炭对多环芳烃的脱除效果,结果表明添加0.10%的活性炭,可将脱除率由75%提升至88%,有效降低食用植物油中多环芳烃的含量。This paper mainly discusses the analysis method of polycyclic aromatic hydrocarbons in edible vegetable oil and the control measures in production and processing.A method for the determination of polycyclic aromatic hydrocarbons in edible vegetable oil was established through systematic research on the detection methods of polycyclic aromatic hydrocarbons in edible vegetable oil,combined with various pretreatment techniques and chromatographic analysis techniques.The recovery rate of the method meets the technical requirements of GB/T 27404—2008.The results showed that the removal rate of polycyclic aromatic hydrocarbons could be increased from 75%to 88%by adding 0.10%activated carbon,and the polycyclic aromatic hydrocarbons content in edible vegetable oil could be reduced effectively.

关 键 词：食用植物油 多环芳烃 活性炭 

分 类 号：TS201[轻工技术与工程—食品科学]