[食品中矿物油和石蜡的检测]
[Detection of mineral oil and paraffin in foods].
作者信息
Levy R
出版信息
Nahrung. 1976;20(8-9):773-5.
PMID:1036610
Abstract
The author describes a thin-layer chromatographic method for the detection of small amounts of mineral oil and paraffin in foods. Fatty acids, glycerides, fat-soluble vitamins, sterols, and unsaturated hydrocarbons remain at the starting point. This method permits to detect as little as 0.2 mug of mineral oil or 20 mug of mineral oil/kg of food in low-fat products. 0.01% of mineral oil-like contaminants may be detected in fats.
摘要
作者描述了一种用于检测食品中少量矿物油和石蜡的薄层色谱法。脂肪酸、甘油酯、脂溶性维生素、甾醇和不饱和烃保留在起始点。该方法能够检测低脂肪产品中低至0.2微克的矿物油或每千克食品中20微克的矿物油。在脂肪中可检测到0.01%的类矿物油污染物。
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