學生姓名:
陳品蓉
指導教授:
方銘志
學期:
115上
摘 要:
Mineral oil hydrocarbons (MOH), comprising saturated hydrocarbons (MOSH) and aromatic hydrocarbons (MOAH), have become a major concern in food safety due to their potential health risks. Edible oils, olive oils, and meat products represent key exposure sources, where contamination can arise from environmental inputs, processing equipment, and biological accumulation. The objective of this study is to evaluate contamination sources and assess analytical accuracy in MOH determination, with emphasis on pretreatment strategies and epoxidation methods. Results demonstrate that performic acid (PFA) epoxidation in n-hexane as solvent provides superior removal of biogenic interferences such as carotenoids and squalene, while minimizing MOAH losses compared to conventional meta-chloroperbenzoic acid (mCPBA). In olive oils, contamination levels were found strongly influenced by harvesting practices: handpicked samples showed only background MOSH and negligible MOAH, whereas mechanically harvested samples exhibited sharp increases due to the leakage and contact of hydraulic oils and lubricants. In unprocessed meat, species-specific differences were observed, with beef showing the highest MOAH concentrations and more complex hydrocarbon profiles, while pork and poultry contained lower levels dominated by linear and branched alkanes. Overall, these findings highlight that MOH contamination in foods is multifactorial, arising from harvesting, processing, and matrix-specific accumulation. Analytical accuracy depends critically on optimized pretreatment, especially saponification and epoxidation protocols. Standardized workflows integrating advanced chromatographic techniques are essential to support routine monitoring and strengthen food safety regulation.
陳品蓉.pdf