Determination of Paraffin in Food by Oxidation Purification and GC-MS
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Abstract:
In this paper, an oxidation purification and GC-MS method was established for the determination of paraffin in food. Samples were extracted twice with cyclohexane and the supernatant was collected by centrifugation, then the extraction was purified by mixed oxidation reagents (chromium trioxide: concentrated sulfuric acid: water = 1: 1: 2, V/V) and silica gel column. After that, the purified extraction was detected by GC-MS. The results indicated that the linearity range, the correlation coefficient (r) and the detection limit of greasy hotpot condiment were 40~800 mg/kg, 0.9991 and 8 mg/kg, respectively; while those of the low-fat dry shiitake mushroom and vermicelli were 10~400 mg/kg, 0.9995 and 3.5 mg/kg, respectively. The recoveries ranged from 90% to 117% and the relative standard deviations were between 2.9% and 6.6%. This method is simple, sensitive and accurate, which might be used for the detection of paraffin in greasy hotpot condiment and low-fat food such as dry shiitake mushroom, vermicelli, rice and sunflower seeds.
