| A HPLC - fluorescence method for determination of benzo(a)pyrene(BaP) residues in edible oil was established. The sample was extracted by n-hexane, and purified by BaP molecular imprinted column, then injected into HPLC, under the conditions of RP-C18 as protective column, Welch C18 (250 mm×4.6 mm×5 μm) as chromatographic column, 88% acetonitrile-aqueous as mobile phase, and sampling volume 10 μL, the residue of BaP in edible oil was determined by fluorescence detector (excitation wavelength 384 nm, emission wavelength 406 nm). The results showed that the linear range of BaP was 1-10 ng/mL, the correlation coefficient was 0999 91, the detection limit was 0.2 μg/kg, and the average standard recovery rate was 94.9%. The BaP contents of seven vegetable oils on sale were determined by the method, and it was showed that no BaP was detected in corn germ oil and fish oil.The contents of BaP in black sesame oil, flaxseed oil, sunflower seed kernel oil, garlic oil, and Schisandrae fructus oil was 2.780,0.863,0.238,0.410,0.132 μg/kg respectively, which were lower than the national limit of 10 μg/kg.Compared with the national standard method, this method was simple, time-saving, sensitive and stable, and were suitable for the rapid detection and analysis of BaP residues in various edible oils. |
