Non-Target Detection of Diversity of Volatile Chlorine Compounds in Frying Oil and Study on the Influencing Factors of Their Formation

Abstract

Headspace-gas-chromatography ion-mobility spectrometry (HS-GC-IMS) proved the diversity of volatile chlorinated compounds (VCCs) in frying oil in this work. First, the VCCs were obtained by headspace by heating the frying oil at 80 °C for 30 min. Then, those compounds were separated by GC capillary column in the first dimension and by IMS in the second dimension, respectively. And at last, those compounds were detected in negative ion mode for non-targeting. The study results indicated that VCCs' formation depends on the contents of NaCl and water, heating temperature and time, and the types of oil. The refining process does not affect the detection of VCCs, indicating the durability of such targets as indicators for assessing deep-frying oil. Using HS-GC-IMS, the VCCs were detected to evaluate 16 authentic refined deep-frying oils from the market with an accuracy of 100%.