Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Headspace Analysis for Residual Hexane in Vegetable Oil

  • Oh, Chang-Hwan (Research Institute of Lab Frontier Corp.) ;
  • Kwon, Yong-Kwan (Food Additive Evaluation Department, Korea Food & Drug Administration) ;
  • Jang, Young-Mi (Food Additive Evaluation Department, Korea Food & Drug Administration) ;
  • Lee, Dal-Su (Food Additive Evaluation Department, Korea Food & Drug Administration) ;
  • Park, Jong-Sei (Research Institute of Lab Frontier Corp.)
  • Published : 2005.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

To enforce the maximum residue limit for residual hexane (0.005 g/kg) in commercially available Korean vegetable oil, convenient and accurate quantification methods were investigated. Using dual surrogate standards, pentane and heptane were dissolved in ethanol, and then added to hexane-tree sunflower oil for setting up the calibration curve. Gas Chromatograph-Flame Ionization Detector with a porous layer open tubular column, indicated good chromatographic separation of hexane from other inhibiting matrix components. The lowest calibration level was $0.5\;{\mu}g/g$, not exceeding a relative standard deviation of 10% (RSD%), and 1.0\;{\mu}g/g$ not exceeding a deviation of 22% RSD% using heptane as an internal standard for the Static headspace analysis by using a headspace auto-sampler and manual injection, respectively. The residual hexane was detected in nine of the samples among 87 vegetable oil samples purchased on the local market.

Keywords

References

  1. Korea Food Additive Code Korea Food & Drug Administration
  2. CJ B2B. Edible Oil
  3. International program on chemical safety, environmental health criteria 122, hexane
  4. Food Sci. Biotechnol. v.2 Analysis of the volatile compounds in the oil from roasted sunflower kenel by dynamic headspace method Ha, J.H.;Hawer, W.D.;Hwang, J.B.
  5. Food Sci. Biotechnol. v.9 Selective headspace purge-and-trap method for the analysis of volatiles in roast pork and roast chicken Chun, H.N.;Ho, C.T.;Kim, J.H.
  6. Assessment of residue analytical methods for crops, food, feed, and environmental samples: the approach of the European Union. Vol. I;Handbook of Residue Analytical Methods for Agrochemicals Siebers, J.;Hanel, R.;Lee, P.W.(ed.)
  7. J. Chromatogr. A. v.873 Analysis of volatile contaminants in vegetable oils by headspace solid-phase microextraction with Carboxen-based fibres Page, B.D.;Lacroix, G.
  8. J. Chromatogr. A. v.983 Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection Vichi, S.;Castellote, A.I.;Pizzale, L.;Conte, L.S.;Buxaderas, S.;Lopez-Tamames, E.J.
  9. J. Chromatogr. A. v.667 Residual solvent analysis by headspace gas chromatography Kumar, N.;Gow, J.G.
  10. J. Chromatogr. A. v.945 Detection of adulterants in olive oil by headspace-mass spectrometry Lorenzo, I.M.;Pacon, J.L.P.;Lespada, M.E.F.;Pinto, C.G.;Cordero, B.M.
  11. J. Chromatogr. A. v.881 Chromatographic analysis of minor constituents in vegetable oils Moreda, A.C.W.;Perez-Camino, M.C.
  12. J. Chromatogr. A. v.904 Gas chromatography for in situ analysis of a cometary nucleus II. Analysis of permanent gases and light hydrocarbons with a carbon molecular sieve porous layer open tubular column Szopa, C.;Sternberg, R.;Coscia, D.;Raulin, F.;Vidal-Madjar, C.
  13. Headspace analysis of foods and flavors. Vol 488;Headspace Analysis of Foods and Flavors Ettre, L.S.;Rouseff, R.L.(ed.);Cadwallader, K.R.(ed.)