Application of the GC-HRMS based method for monitoring of short- and medium-chain chlorinated paraffins in vegetable oils and fish

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43922793" target="_blank" >RIV/60461373:22330/21:43922793 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0308814621006464?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814621006464?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2021.129640" target="_blank" >10.1016/j.foodchem.2021.129640</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Application of the GC-HRMS based method for monitoring of short- and medium-chain chlorinated paraffins in vegetable oils and fish

Popis výsledku v původním jazyce

The aim of this study was to develop methods for the determination of short- and medium-chain chlorinated paraffins (SCCPs; MCCPs) in vegetable oils and fish employing gas chromatography coupled with high-resolution mass spectrometry because of a lack of information on the presence of chlorinated paraffins in food consumed in Europe. For isolation of CPs from fish, an ethyl acetate extraction followed by a clean-up of the extract by gel permeation chromatography was performed. The same purification step was used for the isolation of CPs from the vegetable oils. The concentration range for SCCPs was &lt;10–389 ng/g lipid weight (lw, mean 36 ng/g lw for the oils and 28 ng/g lw for the fish) and that for MCCPs was &lt;20–543 ng/g lw (mean 55 ng/g lw for the oils and 59 ng/g lw for the fish). There was found a high variability in concentrations of CPs influenced by area of origin. © 2021 Elsevier Ltd

Název v anglickém jazyce

Application of the GC-HRMS based method for monitoring of short- and medium-chain chlorinated paraffins in vegetable oils and fish

Popis výsledku anglicky

The aim of this study was to develop methods for the determination of short- and medium-chain chlorinated paraffins (SCCPs; MCCPs) in vegetable oils and fish employing gas chromatography coupled with high-resolution mass spectrometry because of a lack of information on the presence of chlorinated paraffins in food consumed in Europe. For isolation of CPs from fish, an ethyl acetate extraction followed by a clean-up of the extract by gel permeation chromatography was performed. The same purification step was used for the isolation of CPs from the vegetable oils. The concentration range for SCCPs was &lt;10–389 ng/g lipid weight (lw, mean 36 ng/g lw for the oils and 28 ng/g lw for the fish) and that for MCCPs was &lt;20–543 ng/g lw (mean 55 ng/g lw for the oils and 59 ng/g lw for the fish). There was found a high variability in concentrations of CPs influenced by area of origin. © 2021 Elsevier Ltd

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

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

1873-7072

Svazek periodika

355

Číslo periodika v rámci svazku

129640

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

nestrankovano

Kód UT WoS článku

000647648900004

EID výsledku v databázi Scopus

2-s2.0-85104984165