市售餐饮油中3,4-苯并(α)芘的残留水平分析

建立了以反萃取法提取,以高效液相色谱-荧光检测器检测3,4-苯并(α)芘(B[α]P)的方法,并采用该方法对某地餐饮摊点中的55份食用油中的B[α]P含量进行了测定和初步分析。结果表明,样品中B[α]P含量在0.48～6.47μg/kg之间,平均含量为1.97μg/kg,其中炒制食品中B[α]P含量最高,其次为煎制食品,调配食品中含量最低。方差分析表明,未加工处理食用油的B[α]P含量与炒制食品、煎制食品的含量有显著性差异,与调配食品的含量没有显著性差异,即长时间高温处理方式容易产生高水平的B[α]P残留。

Analysis on the Residue of 3,4-Benzo[a] pyrene in Commercial Food Oils

3,4-benzo [α] pyrene in 55 edible oil samples from snack food was back extracted and then analyzed by high performance liquid chromatography(HPLC) with fluorescence detector(FLD).The results showed that the contents of 3,4-benzo[α] pyrene in all samples were between 0.48 μg / kg and 6.47 μg / kg,and the average content was 1.97 μg / kg.The highest content was found in stir-fried oil,then in fried oil and that in halogen products was the lowest.Furthermore,variance analysis showed that the content of 3,4-benzo[α]pyrene in uncooked edible oil had a significant difference with stir-fred and frid oil.The results revealed that different process method had an obvious effect on the content of 3,4-benzo [α]pyrene in oil,the oil process in a high temperature for long time could induce the high level of 3,4-benzo[α]pyrene residue.