食用油中多环芳烃检测的前处理方法研究进展

近年来，食用油中多环芳烃的检出多有报道，其安全问题备受社会关注。多环芳烃作为一类复杂的高亲脂性有机污染物，具有致畸致癌性，易在食用油的生产加工贮存过程中残留，对人体健康造成危害。因此，开发快速准确的分析方法检测食用油中的多环芳烃对于认识和应对食用油中多环芳烃的危害有着重要的理论和实践价值，其中分析检测过程的关键环节是选择合适的前处理方法。本文首先对食用油脂中多环芳烃进行概述，同时重点综述了近年来检测食用油中多环芳烃的常用样品前处理方法，并比较了不同前处理方法的优缺点，最后对未来多环芳烃检测方法的发展方向进行了展望，以期为开发更高效的油脂中多环芳烃检测的前处理方法提供参考。

Recent Advances in Pretreatment Methods for the Detection of Polycyclic Aromatic Hydrocarbons in Edible Oil

In recent years, polycyclic aromatic hydrocarbons (PAHs) have been repeatedly detected in edible oil, and food safety problems caused by PAHs have attracted social attention. PAHs, a group of complex organic pollutants with high lipophilicity, are teratogenic and carcinogenic, and PAHs residues tend to appear during the production, processing, and storage of edible oils, causing harm to people’s health. Therefore, the development of rapid and accurate methods to detect PAHs in edible oil has important theoretical and practical significance for understanding and dealing with the hazards of PAHs residues in edible oil. Sample pretreatment is an important step for the detection of PAHs in edible oil. In this review, we first summarize the status of PAHs residues in edible oils. Next, we focus on reviewing the sample pretreatment methods commonly used for detecting PAHs in edible oils in recent years, and compare the advantages and disadvantages of different pretreatment methods. Finally, we discuss the future directions for the development of PAHs detection methods. This review will hopefully contribute to the development of more efficient sample pretreatment methods for the detection of PAHs in edible oils.