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| Effect of roasting conditions on benzo(a)pyrene content in pressed chia seed oil |
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| DOI： |
| KeyWord:roasting condition chia seed oil benzo(a)pyrene dispersive solid phase extraction high performance liquid chromatography |
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| Abstract: |
| In order to study the variation rule of benzo(a)pyrene content in chia seed oil under different roasting conditions, chia seed oil was prepared by hydraulic pressure after roasting chia seed at different temperatures(60, 100, 140, 180℃) and different time(10, 30, 50, 70, 90 min). The color and flavor of chia seed oil were observed. MIL-101(Cr) was used as the dispersive solid phase extraction material, and the benzo(a)pyrene content in chia seed oil was quantitatively detected by dispersive solid phase extraction-high performance liquid chromatography tandem fluorescence detector. The results showed that the roasting conditions had great influence on the color and flavor of chia seed oil. The benzo(a)pyrene content in chia seed oil increased gradually with the increase of roasting temperature and roasting time, and the higher the temperature and longer the time, the greater the increase of benzo(a)pyrene content. With reference to the limit of benzo(a)pyrene in edible oil of GB 2762-2017 and EU No 835/2011, and combining the variation of color, transparency and flavor of chia seed oil, when roasting chia seeds before pressing, the reasonable roasting temperature and roasting time should not exceed 140℃ and 50 min respectively. |
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