ANALYSIS OF VOLATILE ORGANICS IN COOKING OILS BY THERMAL DESORPTION GAS CHROMATOGRAPHY MASS SPECTROMETRY

摘要

Volatile organic compounds (VOCs) were collected from samples of 14 commercial olive oils and cooking oils using a purge and trap technique (P&T) and analyzed by thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS) to identify, compare, and quantify the volatile organics present. The P&T or dynamic headspace technique permits the analysis of a wider range of both volatile and semivolatile organic compounds and is more sensitive by a factor of at least 100 as compared to the static headspace technique, No solvent extraction is required, which eliminates the exposure of laboratory personnel to these compounds and also eliminates the disposal of these solvents. This analytical method can be utilized for the quality control of these oils during production, can be used to detect adulteration or contamination of the pure product, and may provide for a ''fingerprint'' chromatographic pattern for the comparison of oils or determination of origin.