Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 422 - 428

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042203

Research progress on the detection technology of benzo (a) pyrene in vegetable oils

  • LUAN Yalin ,
  • XIE Gang ,
  • LUO Fenglian ,
  • GUO Yuyao ,
  • ZHANG Ying
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  • 1(School of Healthy Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(Academy of National Food and Strategic Reserves Administration, Beijing 100037, China)

Received date: 2025-01-20

  Revised date: 2025-03-20

  Online published: 2025-11-03

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Abstract

Benzo (a) pyrene (BaP), as one of the polycyclic aromatic hydrocarbons (PAHs), exhibits strong indirect carcinogenicity and mutagenicity, posing a serious threat to human health and the environment.This problem has aroused wide attention in the world.In the field of food, especially in the production of vegetable oils, BaP has become a potentially high-risk pollutant due to high temperature roasting.The latest progress in the detection of BaP in vegetable oils was reviewed, covering immunoassay, surface-enhanced Raman spectroscopy, HPLC, GC-MS, and HPLC-MS/MS.These studies can not only promote the innovation and progress of detection technology, but also have important significance for ensuring the safety of vegetable oil products.

Key words： vegetable oils; benzo (a) pyrene; detection methods; research status; food safety

Cite this article

LUAN Yalin , XIE Gang , LUO Fenglian , GUO Yuyao , ZHANG Ying . Research progress on the detection technology of benzo (a) pyrene in vegetable oils[J]. Food and Fermentation Industries, 2025 , 51(19) : 422 -428 . DOI: 10.13995/j.cnki.11-1802/ts.042203

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