Foodstuffs. Vegetable oils and foodstuff on basis of vegetable oils. Determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) with on-line HPLC-GC-FID analysis
食品 植物油和以植物油为基础的食品 在线HPLC-GC-FID分析法测定矿物油饱和烃(MOSH)和矿物油芳烃(MOAH)
发布日期:
2017-07-13
BS EN 16995:2017规定了一种高效的测定饱和和饱和脂肪酸的方法
以蔬菜为基础的植物油脂和食品中的芳香烃(C10至C50)
通过在线HPLC GC FID[1]、[2]和[3]进行实验室间验证的油。这
本标准不适用于其他矩阵。该方法可用于矿物油饱和烃(MOSH)和/或矿物油的分析
石油芳烃(MOAH)。该方法已在实验室间研究中通过对两种自然污染物质的分析进行了测试
以及添加植物油样本、蛋黄酱和人造黄油样本,含量从4毫克/千克到10毫克不等
MOSH为197 mg/kg,MOAH为2 mg/kg至51 mg/kg。根据实验室间研究的结果,该方法已被证明适用于MOSH
MOAH质量浓度均高于10 mg/kg。如果怀疑来自自然来源的干扰,MOSH和MOAH的化石起源
可通过GC-MS检查模式来验证分数。交叉引用:ISO 661:2003 Ed 3EN ISO 661(ISO 661:2003)AS ISO/IEC 5725-2:1994ISO 5555:2001EN ISO 5555(ISO 5555:2001 AS)购买本文件时提供的所有现行修订均包括在内。
BS EN 16995:2017 specifies a highly efficient method for the determination of saturated and
aromatic hydrocarbons (from C10 to C50) in vegetable fats and oils and foodstuff on basis of vegetable
oils for which it has been interlaboratory validated, with online-HPLC-GC-FID [1], [2] and [3]. This
standard is not intended to be applied to other matrices.The method can be used for the analysis of mineral oil saturated hydrocarbons (MOSH) and/or mineral
oil aromatic hydrocarbons (MOAH).The method has been tested in an interlaboratory study via the analysis of both naturally contaminated
and spiked vegetable oil samples and mayonnaise and margarine samples, ranging from 4 mg/kg to
197 mg/kg for MOSH, and from 2 mg/kg to 51 mg/kg for MOAH.According to the results of the interlaboratory studies, the method has been proven suitable for MOSH
and MOAH mass concentrations each above 10 mg/kg.In case of suspected interferences from natural sources, the fossil origin of the MOSH and MOAH
fraction can be verified by examination of the pattern by GC-MS.Cross References:ISO 661:2003 Ed 3EN ISO 661 (ISO 661:2003) AS ISO/IEC 5725-2:1994ISO 5555:2001EN ISO 5555 (ISO 5555:2001 AS)All current amendments available at time of purchase are included with the purchase of this document.