期刊
FOOD CHEMISTRY
卷 124, 期 1, 页码 392-395出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.06.045
关键词
Total phthalates; Phthalic acid; Dimethyl phthalate; Fish; Vegetable oil
资金
- VEGA, Slovak Republic [1/0298/08, 1/0297/08, APVV-0163-06]
- Ministry of Education, Youth and Sports of Czech Republic [MSM0021620857]
Presented method for determination of sum of phthalates is based on their alkaline hydrolysis to phthalic acid at 80 degrees C for 20 h, followed by the selective extraction of lipophilic interferents from acidified hydrolysate at pH 1 with n-hexane. Phthalic acid is derivatized to dimethyl phthalate (DMP) with diazomethane in aqueous-chloroform two-phase system. Resulting DMP is absorbed in chloroform and determined by GC-FID. Method calibration resulted in LOD and LOQ of 0.4 (2.1) and 1.2 (6.2) mu g g(-1) (nmol g(-1)) DMP, respectively. Real samples of Baltic herring and codfish, butter, pork, goose and duck fats, sunflower, olive, rapeseed and linseed oils were analysed and the background corrected total phthalates content was found in the range from not detected level in duck fat to 12.5 (64.3) mu g g(-1) (nmol g(-1)) in butter, respectively. (C) 2010 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据