Studies on the Analysis of Phthalate Esters in Foods
1976 Volume 17 Issue 2 Pages 170-175_1
Details
1976 Volume 17 Issue 2 Pages 170-175_1
A new procedure for the determination of phthalate esters in edible oil was investigated with the aim of seperating them from oil and organochlorine insecticides.
The method consists mainly of 4 steps: n-Hexane-acetonitrile partition, subsequent addition of a few millilitres of water into acetonitrile layer and removal of n-hexane released, followed by the extraction with a small amount of conc. sulfulic acid and finally use of minicolumn chromatography on florisil (1g). It was found that more than 99.5% of oil was removed by this procedure and organochlorine insecticides as well.
Throughout the present method, the recoveries of phthalate esters fortified in the levels of 0.3-11ppm were 90% (DBP), 82% (DHP), 81% (DEHP), and 75% (BPBG).
