Determination of benzo(a)pyrene in olive oils

올리브유 중 벤조피렌 분석

  • Hu, Soojung (Food Safety Evaluation Department, Korea Food & Drug Administration) ;
  • Woo, Gun-Jo (Food Safety Evaluation Department, Korea Food & Drug Administration) ;
  • Choi, Dongmi (Food Safety Evaluation Department, Korea Food & Drug Administration)
  • 허수정 (식품의약품안전청, 식품평가부) ;
  • 우건조 (식품의약품안전청, 식품평가부) ;
  • 최동미 (식품의약품안전청, 식품평가부)
  • Received : 2007.03.30
  • Accepted : 2007.04.09
  • Published : 2007.04.28

Abstract

To determine levels of benzopyrene in olive oils, a selective analytical method of HPLC/FLD has been applied. After removing fat in food samples with hexane, it was extracted in aqueous N,N-DMF solution, cleaned-up on florisil SPE cartridge and analyzed by the instrumental analysis. The mobile phase was a mixture of acetonitrile and water in 8:2 by the isocratic elution and the excitation wavelength of fluorescence detector was 294 nm and emission wavelength of it was 404 nm. The average recovery was about 95 % and the limit of quantitation was $0.9{\mu}g/kg$. The levels of benzopyrene in the selected olive oil samples were ranged from not detected to $1.9{\mu}g/kg$, however, they were under $2.0{\mu}g/kg$, the maximum level of benzopyrene in olive oil which was established in the food code.

Keywords

benzopyrene;olive oil;food;HPLC/FLD

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