食用油脂中合成抗氧化剂的检测分析研究进展

Advances in the detection and analysis of synthetic antioxidants in edible oils and fats

中文关键词:  合成抗氧化剂  食用油脂  食品安全  氧化酸败  检测方法

英文关键词:synthetic antioxidants  edible oils  food safety  oxidation  analytical methods

中文摘要:

      向油脂中添加合成抗氧化剂是防止食用油脂在使用过程中发生氧化酸败的最有效方法之一, 国家规定油脂中合成抗氧化剂添加的最大限量标准为200 mg/kg, 因此建立准确、快速和高效的分析方法检测食用油脂中合成抗氧化剂的含量保证油脂以及含油食品的质量安全具有十分重要的意义。食用油脂中抗氧化剂的检测方法较多, 最常用的有高效液相色谱法、气相色谱法、高效液相色谱-串联质谱法、气相色谱-串联质谱法等。本文主要综述了近年来食用油脂中合成抗氧化剂检测分析方法的研究进展, 总结了不同分析方法之间的差异, 并对今后的发展趋势加以展望。

英文摘要:

      The addition of synthetic antioxidants to fats and oils is one of the most effective ways to prevent the oxidative rancidity of edible fats and oils during use. The maximum standard for the addition of synthetic antioxidants in oils and fats is 200 mg/kg. Therefore, it is of great significance to establish an accurate, rapid and efficient method for detecting the content of synthetic antioxidants in edible oils and fats to ensure the quality and safety of oils and oily foods. There are many methods for detecting antioxidants in edible oils and fats, and the most commonly used ones are high performance liquid chromatography, gas chromatography, high performance liquid chromatography-tandem mass spectrometry, and gas chromatography-tandem mass spectrometry. This paper reviewed the research progress of synthetic antioxidant detection and analysis methods in edible oils and fats in recent years, summarized the differences between different analytical methods, and prospected the future development trends.