Abdulkadar A H W, Kunhi A A M, Jassim Al-Jedah, Abdulla Al-Ali
Central Food Laboratory, Ministry of Public Health, Doha, Qatar.
Food Addit Contam. 2003 Dec;20(12):1164-9. doi: 10.1080/02652030310001625626.
A survey was carried out for the presence of benzo(a)pyrene (B(a)P) in olive oils following reports that some batches of Spanish olive-pomace oil and its products contained high levels of B(a)P. Three types of olive oils (1) virgin olive oil, (2) refined olive oil and (3) olive-pomace oil, originating from France, Greece, Italy, the Lebanon, Spain, Tunisia and Turkey, and available on Qatar market, were analysed for B(a)P. Determination was carried out by extraction from a cyclohexane solution with N,N-dimethylformamide: water (9:1), back extraction with cyclohexane, followed by clean-up on a silica gel column and quantification by GC/MS/MS. The recovery and limit of quantitation of B(a)P in olive oils by this method were estimated as 88% and 0.5 microg kg(-1), respectively. B(a)P was detected in amounts below the permitted level of 2 microg kg(-1) in all 31 virgin olive oil samples and in 13 refined olive oil samples. However, all seven samples of Spanish olive-pomace oil produced and packed in Spain and three samples of olive-pomace oil produced in Spain, but packed in Saudi Arabia, were found to be contaminated with B(a)P, the level ranging from 3.1 to 70.8 microg kg(-1). In two samples of olive-pomace oil originating from Greece, B(a)P was not detected.
有报道称，西班牙一些批次的橄榄果渣油及其制品中苯并(a)芘（B(a)P）含量很高，在此之后，对橄榄油中B(a)P的存在情况进行了一项调查。分析了来自法国、希腊、意大利、黎巴嫩、西班牙、突尼斯和土耳其、在卡塔尔市场上可买到的三种类型的橄榄油：（1）初榨橄榄油，（2）精炼橄榄油，（3）橄榄果渣油，以检测其中的B(a)P。通过用N,N -二甲基甲酰胺：水（9:1）从环己烷溶液中萃取、再用环己烷反萃取，然后在硅胶柱上净化并通过气相色谱-串联质谱法进行定量分析。用该方法测定橄榄油中B(a)P的回收率和定量限分别估计为88%和0.5微克/千克。在所有31个初榨橄榄油样品和13个精炼橄榄油样品中，检测到的B(a)P含量均低于2微克/千克的允许水平。然而，发现所有7个在西班牙生产和包装的西班牙橄榄果渣油样品以及3个在西班牙生产但在沙特阿拉伯包装的橄榄果渣油样品均被B(a)P污染，含量范围为3.1至70.8微克/千克。在两个源自希腊的橄榄果渣油样品中，未检测到B(a)P。
