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