Department of Analytical Chemistry, Faculty of Science, University of Granada, Granada, Spain.
Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3528-3573. doi: 10.1111/1541-4337.12637. Epub 2020 Oct 3.
Polycyclic aromatic hydrocarbons (PAHs) are food contaminants whose presence in foodstuffs is especially alarming due to their carcinogenic character. These substances are highly lipophilic and thus, unsafe levels of these compounds have been found in edible fats and oils. Efficient methodologies to determine such molecules in lipidic matrixes are therefore essential. In this review, a detailed description of the analytical methods for the determination of PAHs in vegetable oils from the last 15 years has been provided. Particular emphasis has been placed on innovative sample treatments, which facilitate and shorten the pretreatment of the oils. Finally, results from recent investigations have been reviewed and studied in depth, in order to elucidate which PAHs are most commonly found in vegetable oils.
多环芳烃（PAHs）是食物污染物，因其致癌特性，其在食物中的存在尤其令人担忧。这些物质具有高度的亲脂性，因此，在食用脂肪和油中发现了这些化合物的不安全水平。因此，确定脂质基质中此类分子的有效方法至关重要。在这篇综述中，详细描述了过去 15 年来测定植物油中 PAHs 的分析方法。特别强调了创新的样品处理方法，这些方法简化和缩短了油的预处理过程。最后，对最近的研究结果进行了综述和深入研究，以阐明哪些 PAHs 最常在植物油中发现。
