基于GB/T 37514—2019的食用油中矿物油检测方法优化及适用性评价

Optimization and applicability evaluation of mineral oils detection methods in edible oils based on GB/T 37514—2019

中文关键词:  皂化法  薄层色谱  矿物油残留  浊度仪

英文关键词:saponification  thin layer chromatography  mineral oil residues  turbidimeter

中文摘要:

      目的 优化GB/T 37514—2019《动植物油脂 矿物油的检测》中两种检测方法。方法 延长皂化时间由5 min至10 min; 引入浊度仪测皂化后的样液浊度值; 以市售铝箔板代替自制氧化铝薄层板; 新增3种矿物油与标准中的液体石蜡作对比。结果 延长皂化时间后部分食用油的浊度值有不同程度的减小; 更换铝箔板后, 柴油和液体石蜡的最低检出限可达到0.2%; 不同方法检测不同矿物油的检出限均有差别。尽管优化后方法的灵敏度有所提升, 但仍未完全达到食品安全监管中对于极微量矿物油残留检测的理想标准。结论 呼吁相关部门加快完善食品中矿物油检测标准体系建设, 推动建立更为灵敏、科学的矿物油检测标准, 以确保食用油市场的安全与质量, 保障公众健康。

英文摘要:

      Objective To optimize two kinds of detection methods in GB/T 37514—2019 Animal and vegetable fats and oils-Determination of mineral oils. Methods The saponification time was extended from 5 min to 10 min; a turbidimeter was introduced to measure the turbidity value of the saponified sample solution; a commercially available aluminum foil plate was used instead of the homemade alumina thin-layer plate; and 3 kinds of mineral oils were added to compare with the liquid paraffin in the standard. Results The turbidity values of some edible oils decreased to different degrees after prolonging the saponification time; the lowest limits of detection of diesel and liquid paraffin could reach 0.2% after replacing the aluminum foil plate; the limits of detection of different mineral oils by different methods were all different. Although the sensitivity of the optimized method was improved, it still did not fully meet the ideal standard for the detection of very small amounts of mineral oil residues in food safety regulation. Conclusion We call on the relevant departments to accelerate the improvement of the standardization system for the detection of mineral oil in food, and to promote the establishment of a more sensitive and scientific standard for the detection of mineral oil, so as to ensure the safety and quality of the edible oil market and to safeguard public health.