Fecha de publicación: 20/09/2022 Fuente: WIPO Wine The invention provides a qualitative detection method for mineral oil in wine or beverage, and belongs to the technical field of food detection. The method comprises the following steps: 1) extracting to-be-detected wine or beverage with n-hexane, oscillating, and standing for layering; repeating twice, collecting and merging the upper-layer n-hexane in a glassware, and carrying out nitrogen blowing concentration to 5mL to obtain an extracting solution; 2) purifying and weighing ethanediamine-N-propyl silanized silica gel and octadecyl silane bonded silica gel which are cleaned by normal hexane, and 0.3% silver nitrate silica gel particles, putting the ethanediamine-N-propyl silanized silica gel and octadecyl silane bonded silica gel into a glass test tube, adding the extracting solution into the glass test tube, oscillating, centrifuging, taking supernate, and blowing the supernate to be less than 0.5 mL; after the volume of normal hexane is fixed to 1 ml, a purified solution is obtained; (3) detecting the purified liquid by using a two-dimensional gas chromatography-time-of-flight mass spectrometry/hydrogen flame ionization detector; and 4) analyzing a comprehensive two-dimensional spectrogram (GC * GC-TOFMS) under the comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry and a comprehensive two-dimensional spectrogram (GC * GC-FID) under the comprehensive two-dimensional gas chromatography flame ionization detector of the wine or beverage to be detected. The method can be used for removing impurities from a complex matrix, and greatly simplifies the sample treatment time and difficulty.