CAJ | 학술논문

食用油中苯并（α）芘的检测主要包括样品的预处理和测定2个基本过程，由于植物油中苯并（α）芘含量极微，稳定性差，样品基体复杂且存在潜在的多种干扰物，如大量甘油三酯和脂肪伴随物，所以如何快速、准确地检测出食品中的苯并（α）芘，就成为人们现阶段研究的重点。以国家标准GB/T22509-2008《动植物油脂苯并（α）芘的测定反相高效液相色谱法》为基础，对几种样品前处理方法及液相色谱条件进行优化，并对检测结果进行对比。
식용유중분병（α）비적검측주요포괄양품적예처리화측정2개기본과정，유우식물유중분병（α）비함량겁미，은정성차，양품기체복잡차존재잠재적다충간우물，여대량감유삼지화지방반수물，소이여하쾌속、준학지검측출식품중적분병（α）비，취성위인문현계단연구적중점。이국가표준GB/T22509-2008《동식물유지분병（α）비적측정반상고효액상색보법》위기출，대궤충양품전처리방법급액상색보조건진행우화，병대검측결과진행대비。
The edible oils benzo (α) pyrene detected mainly includes sample pretreatment and determination of basic processes, Because benzo (α)pyrene is the minimal content and poor stability in vegetable oil and complexity of the sample matrix such as triglycerides potential interferences esters and fatty accompaniment , etc. So how to detect benzo(α) pyrene in the food quickly and accurately, that becomes the focus of the research stage. As the basis of"animal fat benzo (α) pyrene was measured by RP-HPLC"of the national standard GB/T22509-2008. We make optimizations for several samples preparation method and HPLC conditions and compare the results.