Comparison of pretreatment methods for determining mineral oil in food
學生姓名:
陳品蓉
指導教授:
方銘志
學期:
114下
摘 要:
Mineral oil hydrocarbons (MOH) in foods have raised increasing concern due to their potential health risks, particularly the possible genotoxic and carcinogenic effects of mineral oil aromatic hydrocarbons (MOAH) and the bioaccumulation of mineral oil saturated hydrocarbons (MOSH). Edible oils are considered a major dietary exposure source, as MOH can migrate into high-fat foods from environmental contamination, processing equipment, and food contact materials. However, the lack of harmonized international standards for MOH sample preparation results in considerable interlaboratory variability, with saponification and extraction identified as key sources of analytical uncertainty. This study compares three representative approaches to MOH pretreatment, including conventional saponification, microwave-assisted saponification (MAS) combined with epoxidation, and the isolated evaluation of saponification effects on MOSH and MOAH recovery. MAS was shown to enhance lipid hydrolysis efficiency and MOAH detection sensitivity, providing good recovery and reproducibility in high-fat matrices. In addition, reaction products formed during alkaline saponification, such as free fatty acids and soaps, were found to significantly alter the phase distribution of MOAH internal standards, leading to increased quantification uncertainty. Optimization of saponification conditions, including alkali concentration, solvent composition, and phase separation design, improved internal standard consistency and reduced method variability. Overall, the results highlight the critical role of controlled pretreatment conditions in achieving reliable MOH analysis and emphasize the need for standardized saponification protocols to support routine monitoring and food safety risk assessment.
陳品蓉.pdf