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Method for detecting benzopyrene in edible oil

A detection method, the technology of benzopyrene, which is applied in the field of food analysis, can solve the problems of low recovery rate of addition, poor stability, complicated pretreatment, etc., and achieve the effect of optimizing saponification time, saponification temperature and accurate detection results

Inactive Publication Date: 2013-12-25
ZUNYI INST OF PROD QUALITY INSPECTION & TESTING
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  • Abstract
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  • Application Information

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Problems solved by technology

[0006] The technical problem to be solved by the present invention: in view of the existing problems in the prior art, such as complicated pretreatment, poor stability, too narrow detection range, and low addition recovery rate, the present invention adopts saponification in a water bath at 50°C for 1 hour, and has the advantages of operation Simple, stable, and high recovery rate

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  • Method for detecting benzopyrene in edible oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Repetitive experiment

[0014] The detection method of benzopyrene in edible oil of the present invention comprises the following steps:

[0015] (1) Pretreatment method: Weigh 0.3854g, 0.4699g, 0.5300 and 0.5521 of tea seed oil respectively, add 5mL of 1mol / L potassium hydroxide ethanol aqueous solution to shake until clear, continue to shake for 1min, and saponify in a water bath at 50°C 1h, after cooling to room temperature, add 5ml of ultrapure water to the sample centrifuge tube, shake well, then add 15ml of n-hexane, mix well on a vortex mixer, centrifuge, transfer the supernatant into the test tube, and Add 10ml of n-hexane to the sample centrifuge tube, and operate as above, wash the combined two extracts with 5ml ultrapure water twice, place the extract in a nitrogen blower and concentrate to dryness, and use tetrahydrofuran + acetonitrile = 2+ 8. Dilute the mixed solution to 1ml, filter the membrane and measure it on the machine;

[0016] (2) Analyze wit...

Embodiment 2

[0020] (2) Add recovery test

[0021] According to the experimental method of Example 1, after weighing the same sample as in Example 1, add the standard solution of BaP, the specific addition amount is shown in Table 1, the subsequent pretreatment and instrument analysis are the same as in Example 1, and the test results are as follows Table 1 shows.

[0022] The theoretical formula for calculating the standard recovery rate based on the concentration value:

[0023] P=(c2-c1) / c3×100%

[0024] In the formula: P is the recovery rate of standard addition; c1 is the sample concentration, that is, the measured value of the sample, c1=m1 / V1; c2 is the concentration of the spiked sample, that is, the measured value of the spiked sample, c2=m2 / V2; c3 is the added amount, c3=c0×V0 / V2: m=c0×V0; m1 is the substance content in the sample; m2 is the substance content in the spiked sample; m is the substance content in the spiked volume; V1 is the sample volume; V2 is the volume of the...

Embodiment 3

[0028] The present invention is compared with the experimental method in "Measurement and Safety Evaluation of Benzo(a)pyrene in Fried Foods in Guiyang" published by Yang Zhannan et al. in "Food Science". Saponification in a water bath for 1 h, while the above-mentioned literature used reflux saponification in a water bath at 80° C. for 1 h. The sample blank experiment and the addition recovery experiment were carried out respectively. The experimental results are shown in Table 2. The addition recovery rate of the present invention is between 96.4~103.7%, and the addition recovery rate adopting above-mentioned document method is between 65.2~77.0%, illustrates that saponification temperature and time in the pretreatment of the present invention are obviously better than comparative literature, Improved data accuracy and shortened experiment time.

[0029] The comparative test of the present invention and comparative literature of table 2

[0030]

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Abstract

The invention discloses a method for detecting benzopyrene in edible oil. The method comprises the following steps of weighing an oil sample; adding a potassium hydroxide ethanol water solution; vibrating a mixture until the mixture is clarified; saponifying the clarified mixture in a water bath at the temperature of 50 DEG C for 1 hour; cooling the mixture until the temperature decreases to room temperature, and adding water into a sample centrifugation tube; after the mixture and water are shaken uniformly, adding 15ml of normal hexane, performing uniform mixing and centrifugation, and washing two times by 5ml of ultrapure water; concentrating an extraction solution in a nitrogen blowing concentrator until the extraction solution is dried completely; making up to constant volume through a mixed solution consisting of 20 percent of tetrahydrofuran and 80 percent of acetonitrile; and performing filtration through a filtering membrane, and then determining a result through a high performance liquid chromatograph. The analysis method disclosed by the invention has the advantages of simplicity in operation, high stability and high recovery rate.

Description

technical field [0001] The invention belongs to the field of food analysis, in particular to a method for detecting benzopyrene in edible oil. Background technique [0002] Benzopyrene, also known as benzo(a)pyrene, abbreviated as BaP, is a class of organic compounds with obvious carcinogenic effects. It is a polycyclic aromatic hydrocarbon compound composed of a benzene ring and a pyrene molecule. It has been tested that B(a)P will be produced in high-temperature vegetable oils and over-fried foods that have been used many times. When high-temperature frying is used repeatedly, the organic matter in the food will be decomposed by heat, and B(a)P will be formed through cyclization and polymerization. Carcinogenic ingredients. [0003] The trace analysis of benzo(a)pyrene polycyclic aromatic hydrocarbons in food has become an important topic, and the accurate determination of trace benzopyrene in food is particularly important. The existing methods for detecting benzo(a)py...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
Inventor 骆书娜向丽萍李霞马昌红张俊英申圳
Owner ZUNYI INST OF PROD QUALITY INSPECTION & TESTING
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