▎ 摘　　要

NOVELTY - Preparing low polycyclic aromatic hydrocarbon flavored oil comprises contacting graphene with flavored oil, where the ratio of the light absorption area of the graphene in the 420-440 nm band to the total light absorption area of 400-500 nm is 18-19%, and the ratio of the light absorption area of the of graphene in 475-490 nm band to total light absorption area of 400-500 nm is 12.5-13%. USE - The method is useful for preparing low polycyclic aromatic hydrocarbon flavored oil. ADVANTAGE - The method reduces residual saponin and polycyclic aromatic hydrocarbons in the oil, loss of color red value, and tocopherol and sterol at the same time. DETAILED DESCRIPTION - INDEPENDENT CLAIMS are also included for: (1) reducing polycyclic aromatic hydrocarbons in oils and fats, comprising contacting graphene with oil and fat; (2) low polycyclic aromatic hydrocarbon flavored oil, or low polycyclic aromatic hydrocarbon oil and fat; (3) oil and fat composition, comprising low polycyclic aromatic hydrocarbon flavored oil, or low polycyclic aromatic hydrocarbon oil and fat; (4) food, comprising low polycyclic aromatic hydrocarbon flavored oil, or low polycyclic aromatic hydrocarbon oil and fat; and (5) using method of graphene for reducing polycyclic aromatic hydrocarbons in oils and fats, comprising the ratio of the light absorption area of the graphene in the 420-440 nm band to the total light absorption area of 400-500 nm is 18-19%, the ratio of the absorption area of graphene in the 475-490 nm band to total absorption area of 400-500 nm is 12.5-13%, and for reducing the saponin content of the oil and fat, reducing the content of benzopyrene and loss of color red value, and for reducing the loss of tocopherol and/or sterols.