The Research With Detection And Removal Of Benzopyrene In Edible Oil

Benzopyrene is a common high-active indirect carcinogen. The benzopyrene in cooking oil comes from many aspects, such as environmental pollution, crude grain pollution and later improper refining operation. After the preliminary determination of benzopyrene content for squeezing rapeseed oil, changing the single factor of canola refining process, determining the content of benzopyrene under different experimental parameters, respectively. And then find the main factors which affect the content of benzopyrene in cooking oil, such as temperature, selection of reagent, addition amount of reagent and so on. Find the best parameters of refining through using orthogonal method. So that we can obtain the refining oil with minimum content of benzopyrene and reduce the harm to human’s body.Detection of benzopyrene four-solid phase extraction/high performance liquid chromatography fluorescence method, extraction-spectrophotometry, TLC, HPLC analysis and comparison, to determine the best experimental methods. Benzopyrene was established in the residual oil by high performance liquid chromatography. Methods Waters1525Bvrary MPLC HPLC mobile phase was methanol, flow rate1.0mL/min, excitation wavelength290nm, emission wavelength410nm, column temperature35℃, the injection volume was20μL. This method is a simple sample preparation, low toxicity, high sensitivity, short analysis time, etc., can be used for direct determination of edible oil samples.