Study on the Determination of BaP Content in Edible Oils by Headspace Solid-Phase Microextraction-Gas Chromatography-Hydrogen Flame Ionization Detection Method
Objective:To establish a rapid,sensitive,and reliable method for detecting benzo(a)pyrene content in edible oils using headspace solid phase microextraction-gas chromatography-hydrogen flame ion detection method(HS-SPME-GC-FID)and apply it to the determination of commercially available edible oil samples.Method:HS-SPME technique was employed to extract benzo(a)pyrene from oil samples,combined with GC-FID for separation,detection,and quantitative analysis.Analytical performance indicators such as linear range,precision,accuracy,limit of detection,and limit of quantification were evaluated,and the benzo(a)pyrene content in five commercially available edible oil samples was determined.Result:Benzo(a)pyrene showed a good linear relationship in the concentration range of 0.01～10.00 μg·mL-1,and the precision met the standard requirements.The benzo(a)pyrene content in the five edible oil samples ranged from 0.127 μg·kg-1 to 0.452 μg·kg-1,all below the limit standard.Conclusion:The established HS-SPME-GC-FID analysis method is simple to operate,rapid,and sensitive,and can meet the requirements for routine detection of benzo(a)pyrene in edible oils and food safety supervision.
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