Study of the Presence of Residual Hexane in Olive Oils

유통 올리브유의 잔류 헥산에 대한 연구

  • Kim, Nam-Sook (Dept. of food Science and Technology, Chungnam National University) ;
  • Lee, Jeung-Hee (Dept. of food Science and Technology, Chungnam National University) ;
  • Heo, Ok-Soon (Daejeon Korea Food & Drug Administration) ;
  • Lee, Ki-Teak (Dept. of food Science and Technology, Chungnam National University)
  • Published : 2006.12.29


The presence and content of residual hexane in the olive oils were studied. Total 41 olive oils of imported and domestic brands, which were labeled as extra virgin and refined (mixed), were collected from the market. For analysis, electronic nose and headspace SPME-GC/MS were used. Electronic nose equipped with 12 metal oxide sensors was used for the discrimination of odor pattern of olive oils against the different concentrations of hexane. From the results, it is assumed that the contents of residual hexane in the collected olive oils were below 5 ppm. For Qualitative and quantitative analysis of hexane, polydimethylsiloxane (PDMS) fiber was employed for SPME-GC/MS. In the results, the peak of residual hexane was detected in 8 samples from 41 olive oils. But the detected level was no more than 1 ppm that is under the regulation limit (5 ppm) by Korea Food Additive Code.


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