Aragón Institut of Engineering Research (I3A), Department of Analytical Chemistry, María de Luna St. 3, EINA - Campus Rio Ebro, University of Zaragoza, E-50018 Zaragoza, Spain.
Food Chem. 2013 Dec 15;141(4):3993-9. doi: 10.1016/j.foodchem.2013.06.091. Epub 2013 Jun 27.
A procedure for the determination of mineral oils in edible oil has been fully developed. The procedure consists of using a sulphuric acid-impregnated silica gel (SAISG) glass column to eliminate the fat matter. A chemical combustion of the fatty acids takes place, while the mineral oils are not affected by the sulphuric acid. The column is eluted with hexane using a vacuum pump and the final extract is concentrated and analysed by gas chromatography (GC) with flame ionisation detector (FID). The detection limit (LOD) and the quantification limit (LOQ) in hexane were 0.07 and 0.21 μg g(-1) respectively and the LOQ in vegetable oil was 1 μg g(-1). Only a few minutes were necessary for sample treatment to have a clean extract. The efficiency of the process, measured through the recoveries from spiked samples of edible oil was higher than 95%. The procedure has been applied to determine mineral oil in olive oil from the retailed market.
已开发出一种用于测定食用油中矿物油的方法。该方法包括使用硫酸浸渍硅胶（SAISG）玻璃柱去除脂肪物质。脂肪酸发生化学燃烧，而矿物油不受硫酸影响。使用真空泵用正己烷洗脱柱子，最后用火焰离子化检测器（FID）的气相色谱（GC）浓缩和分析最终提取物。己烷中的检测限（LOD）和定量限（LOQ）分别为 0.07 和 0.21 μg g(-1)，植物油中的 LOQ 为 1 μg g(-1)。样品处理只需几分钟即可获得干净的提取物。通过从市售橄榄油中添加的样品回收来衡量该过程的效率，回收率高于 95%。该方法已应用于测定市售橄榄油中的矿物油。
