Investigation on polycyclic aromatic hydrocarbons (PAH4) in domestic edible vegetable oil sold in Henan Province in 2019 - 2020
10.3969/j.issn.1006-2483.2022.06.009
- VernacularTitle:2019—2020年河南省市售国产食用植物油中多环芳烃（PAH4）抽样分析
- Author:
Shan-shan LIU
1
;
Ji-ying ZHAO
1
Author Information
1. Kaifeng Institute for Food and Drug Control , Kaifeng , Henan 475000 , China
- Publication Type:Journal Article
- Keywords:
Edible vegetable oil;
Polycyclic aromatic hydrocarbons;
Benzo[a]pyrene;
Food safety
- From:
Journal of Public Health and Preventive Medicine
2022;33(6):38-41
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the contamination of four polycyclic aromatic hydrocarbons (PAHs) in domestic pre-packaged edible vegetable oil sold in Henan Province. Methods A total of 212 domestic edible vegetable oil samples from Henan Province were collected. The contents of four polycyclic aromatic hydrocarbons (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene, defined as PAH4) were determined by HPLC and gas chromatography-mass spectrometry in 2019 and 2020, respectively. Results The content of PAH4 in domestic pre-packaged edible vegetable oils ranged from 0.34 μg/kg to 26.6 μg/kg, the detection rate was 83.49%, and the over-standard rate was 3.30% according to EU standard. In terms of food category, the peanut oil samples were most seriously contaminated with PAH4. From the point of view of product grade and production process, with the decrease of sample quality index, the risk of PAH4 contamination in sesame oil increased. According to GB 2762-2017, the content of benzo (a) pyrene in all samples was qualified, while the peanut oil had the highest rate exceeding the EU standard, with the over-standard rate of 38.46%. Peanut oil had a higher risk of being contaminated by benzo [a] pyrene. Conclusion Peanut oil in domestic pre-packaged edible vegetable oil sold in Henan Province has a high risk of PAH4 contamination. With the decrease of sesame oil quality index, the risk of PAH4 contamination increases.
