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.
올리브유중 벤조피렌을 분석하기 위하여 고속액체크로마토그래피/형광검출기를 이용하였다. 시료의 지방성분을 헥산으로 제거한 후 N,N-DMF 수용액을 다시 헥산으로 추출하여 후로리실 SPE 카트리지로 정제한 후 기기분석하였다. 이동상으로는 아세토니트릴과 물의 혼합용액(8:2)을 사용하였으며 형광검출기의 여기파장은 294 nm이었고 형광파장은 404 nm이었다. 평균 회수율은 95%이었으며, 정량한계는 $0.9{\mu}g/kg$이었다. 대상 식품인 올리브유 중 벤조피렌의 검출수준은 불검출~$1.9\mu}g/kg$이었으나, 식품공전의 기준인 올리브유중 벤조피렌의 최대수준 $2.0{\mu}g/kg$이하이었다.
