Determination of phthalate sum in fatty food by gas chromatography

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F11%3A10069898" target="_blank" >RIV/00216208:11310/11:10069898 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.foodchem.2010.06.045" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2010.06.045</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2010.06.045" target="_blank" >10.1016/j.foodchem.2010.06.045</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Determination of phthalate sum in fatty food by gas chromatography

Popis výsledku v původním jazyce

Presented method for determination of sum of phthalates is based on their alkaline hydrolysis to phthalic acid at 80oC for 20h, followed by the selective extraction of lipophilic interferents from acidi?ed hydro- lysate at pH 1 with n-hexane. Phthalic acid is derivatized to dimethyl hthalate (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)ug/g(nmol/g) DMP,respectively. Real samples of Baltic herring and cod?sh, butter, pork, goose and duck fats, sun?ower, olive, rapeseed and linseed oils were analysed and the background corrected total phthalates content was found in the range from not detected level induck fat to 12.5 (64.3)g/g (nmol/g) in butter,respectively.

Název v anglickém jazyce

Determination of phthalate sum in fatty food by gas chromatography

Popis výsledku anglicky

Presented method for determination of sum of phthalates is based on their alkaline hydrolysis to phthalic acid at 80oC for 20h, followed by the selective extraction of lipophilic interferents from acidi?ed hydro- lysate at pH 1 with n-hexane. Phthalic acid is derivatized to dimethyl hthalate (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)ug/g(nmol/g) DMP,respectively. Real samples of Baltic herring and cod?sh, butter, pork, goose and duck fats, sun?ower, olive, rapeseed and linseed oils were analysed and the background corrected total phthalates content was found in the range from not detected level induck fat to 12.5 (64.3)g/g (nmol/g) in butter,respectively.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

2011

Číslo periodika v rámci svazku

124

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

4

Strana od-do

392-395

Kód UT WoS článku

000282500000056

EID výsledku v databázi Scopus

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