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Determination of benzo(a)pyrene content in frying vegetable oils by on-line solid phase extraction-high performance liquid chromatography
  
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KeyWord:benzo(a)pyrene  on-line solid phase extraction  HPLC  frying vegetable oil
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LI Shu，YANG Yuanyuan，FU Siyuan，etc  
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Abstract:
      A method for determining benzo(a)pyrene (BaP) content in frying vegetable oil by on-line solid phase extraction-high performance liquid chromatography was established. The samples were dissolved in isopropyl alcohol-cyclohexane(volume ratio 1∶1), cleaned up using on-line solid phase concentration column, and separated by C18column, then detected by fluorescence detector. The results showed that the BaP had good linear relationship in the range of 0.2-10 ng/mL, correlation coefficent was 0。999 9, and the limit of detection was 0.50 μg/kg. The recovery was 101%-106%, and RSD was 2.6%-3.2% with addition of 5-15 ng BaP in samples.This method had the items of simple operation, low toxicity, short time-consumption, good repeatability and accuracy, and could be applied in the detection of BaP in multitudinous frying vegetable oils.
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