江 丰，朱正伟，王会霞，付文雯，张 莉
（1.湖北省食品质量安全监督检验研究院，湖北武汉 430075；
2.湖北省食品质量安全检测工程技术研究中心，湖北武汉 430075）
摘要：建立了食用植物油中苯残留量的测定方法。本方法采用顶空-气相色谱法，选择毛细管色谱柱、平衡温度、平衡时间和称样质量分别为DB-624、70 ℃、30 min和5 g，以外标法定量。该方法在0.250-40.0 mg/kg质量浓度范围内呈线性关系，相关系数为0.999 7，检出限为0.08 mg/kg，定量限为0.25 mg/kg。在空白基质中做加标回收试验，添加水平为0.250、5.00和20.0 mg/kg，得到平均回收率为94.3-103.7%，相对标准偏差（RSD）范围为2.66-3.75%。该方法操作方便、简单、快捷、清洁、灵敏度高、重复性好，可在大多数分析实验室推广应用，适用于食用植物油中苯残留量的测定。
关键词：食用植物油；苯；顶空-气相色谱
中图分类号：TS207.3 文献标识码：A 文章编号：1674-506X（2020）05-0118-0006
Determination of Benzene Residue in Edible Vegetable Oil
JIANG Feng, ZHU Zheng-wei, WANG Hui-xia, FU Wen-wen, ZHANG Li
（1.Hubei Provincial Institute for Food Supervision and Test, Wuhan Hubei 430075, China;
2.Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan Hubei 430075, China）
Abstract：A method for the determination of benzene residue in edible vegetable oil was established. In this method, headspace-gas chromatography was used, and the capillary column, equilibrium temperature, equilibrium time and sample weight were selected as DB- 624, 70 ℃, 30min and 5 g, and external standard method was used for quantification. The method presented a linear relationship in the mass concentration range of 0.250 to 40.0 mg/kg, with a correlation coefficient of 0.999 7, a detection limit of 0.08 mg/kg, and a quantitative limit of 0.25 mg/kg. The spiked recovery test was performed in a blank matrix with the addition levels of 0.250, 5.00, and 20.0 mg/kg. The average recovery was 94.3% to 103.7%, and the relative standard deviation (RSD) range was 2.66% to 3.75% . The method is convenient, simple, fast, clean, sensitive, and repeatable. It can be widely used in most analytical laboratories for the determination of benzene residues in edible vegetable oils.
Keywords：edible vegetable oil; benzene; headspace-gas chromatography
doi：10.3969/j.issn.1674-506X.2020.05-022
收稿日期：2020-03-25
基金项目：国家市场督管理总局食品补充检验方法项目（BJS201906）
作者简介：江丰（1985-），男，硕士。研究方向：食品安全检测。
引文格式：江丰,朱正伟,王会霞,等.食用植物油中苯残留量的测定[J].食品与发酵科技,2020,56(5):118-122,127.
