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不同加工过程花生油中16种多环芳烃_PAHs_的含量变化
DOI:10.13684/j.cnki.spkj.2013.05.031
FOOD SCIENCE AND TECHNOLOGY
( 266001)
Determination of 16 polycyclic aromatic hydrocarbons in different
processing edible oil by gas chromatography coupled with triple
quadrupole mass spectrometry (GC-MS/MS)
Polycyclic aromatic hydrocarbons (PAHs) are environmental carcinogenic compounds that
may contaminate vegetable oils and their levels can be reduced by refi ning. 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.
Polycyclic aromatic hydrocarbons (PAHs); vegetable oils; gel permeation chro
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