Gas Chromatographic Analysis of Pentachlorophenol in Soy Sauce

Abstract

A method has been developed for the determination of pentachlorophenol (PCP), an agricultural chemical, in soy sauce by gas chromatography. Pentachlorophenol in soy sauce sample is extracted from the soy sauce with ether under acidic conditions. The pentachlorophenol component contained in this extract is quantitatively determined with a thermal conductivity detector. The gas chromatographic conditions are described.