建立了以反萃取法提取,以高效液相色谱-荧光检测器检测3,4-苯并(α)芘(B[α]P)的方法,并采用该方法对某地餐饮摊点中的55份食用油中的B[α]P含量进行了测定和初步分析.结果表明,样品中B[α]P含量在0.48～6.47 μg/kg之间,平均含量为1.97μg/kg,其中炒制食品中B[α]P含量最高,其次为煎制食品,调配食品中含量最低.方差分析表明,未加工处理食用油的B[α]P含量与炒制食品、煎制食品的含量有显著性差异,与调配食品的含量没有显著性差异,即长时间高温处理方式容易产生高水平的B[α]P残留.%3,4-benzo [α] pyrene in 55 edible oil samples from snack food was back extracted and then analyzed by high performance liquid chromatography (HPLC) with fluorescence detector (FLD). The results showed that the contents of 3,4-benzo [ α ] pyrene in all samples were between 0.48 μg/kg and 6.47 μg/kg, and the average content was 1.97 μg/kg. The highest content was found in stir-fried oil, then in fried oil and that in halogen products was the lowest. Furthermore, variance analysis showed that the content of 3,4-benzo[α]pyrene in uncooked edible oil had a significant difference with stir-fred and frid oil. The results revealed that different process method had an obvious effect on the content of 3, 4-benzo [α]pyrene in oil, the oil process in a high temperature for long time could induce the high level of 3,4-benzo[α]pyrene residue.
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