Three main hexaalkanes other than n-hexane in the solvent residue of edible vegetable oil were determined by mass spectrometry. With n-hexane as the standard material, the solvent residue in edible vegetable oil was determined by headspace injection gas chromatography. The qualitative and quantitative determination methods of solvent residues in edible vegetable oil were studied.
1. Test basis
The scheme is prepared according to GB 5009.262-2016 national food safety standard Determination of solvent residues in food.
2. Test indicators
N-hexane
3. Instrument preparation
4. Experimental conditions
4.1 Headspace analysis conditions
Balance temperature: 50℃, quantitative ring temperature: 60℃, transmission temperature: 70℃, cycle time: 10min, balancing time: 30min, pressurizing time: 0.05min, quantitative ring filling time: 0.15min, quantitative ring balancing time: 0.10min, injection time: 1.00min, injection volume: 1mL.
4.2 Gas chromatographic analysis conditions
Column temperature 180℃, injector temperature: 200℃, flame ionization (FID) detector, detector temperature: 250℃, hp-5 (30m×0.25mm×0.25μm) elastic quartz capillary column, high purity nitrogen gas, flow rate of 4.4mL/min, hydrogen 50mL/min, air flow rate of 450mL/min, tail air: 15mL/min, split ratio: 1∶1.
5. Atlas data
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