Fast detecting method for benzopyrene in edible oil

Abstract

The invention discloses a fast detecting method for benzopyrene in edible oil. The method comprises the steps of 1, preparation of a solution for a testing product, wherein a proper amount of edible oil sample is accurately weighed and placed in a conical flask with a cover, an organic solvent is added, vibrating and shaking are carried outer after covering, ultrasonic extraction is carried out, supernate is collected after centrifugation, an organic solvent is added into the residual edible oil sample, ultrasonic extraction and centrifugation are carried out, the supernate is mixed, an organic solvent is taken and added into a solid phase extraction column for activation, the mixed supernate is transferred into the activated solid phase extraction column after activation is completed, the organic solvent is used for elution, eluant is collected into a measuring flask, volume metering is carried out, and the eluant passes through a 0.22-micrometer microfiltration membrane and enters a sample bottle for use; 2, preparation of a standard product solution; 3, detection, wherein a benzopyrene standard series solution and the solution for the testing product are sequentially injected into HPLC for detection. Two times of ultrasonic extraction and solid phase extraction column enrichment and purification are adopted, and the method is easy, convenient and safe to operate, low in cost, complete in extraction and accurate, true and reliable in detecting result.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a rapid detection method for 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] Incidents of benzopyrene exceeding the standard often occur in vegetable oils. In 1996, 40 olive oil samples on the Brazilian market were found to contain benzopyrene, with the highest content reaching 164 μg / kg. In July 200...

AI Technical Summary

Problems solved by technology

Since September 2010, the products of many domestic camellia oil production enterprises have been detected to exceed the standard of carcinogen benzopyrene, which caused extreme shocks in the industry, caused consumers to lack confidence in camellia oil products, and severely hit the camellia oil market , is not conducive to the healthy and rapid development of the camellia oil industry

However, in the current benzopyrene detection method, the sample pretreatment method is complicated and the steps are cumbersome, and it is easy to inhale or skin contact with benzopyrene due to careless operation during the pretreatment sample process, which brings safety hazards to the experimenters. great threat