Determination of phthalate sum in fatty food by gas chromatography

Ostrovský, Ivan; Čabala, Radomír; Kubinec, Róbert; Górová, Renáta; Blaško, Jaroslav; Kubincová, Janka; Řimnáčová, Lucie; Lorenz, W.

doi:10.1016/j.foodchem.2010.06.045

Cited by 46 publications

(24 citation statements)

References 13 publications

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“…Hydrolysis should guarantee quantitative transformation of all PAEs to PA. Albro indicated that using 1 mol/L KOH at 90 ± 5°C for 90 min hydrolyzed 60% of DEHP ; Kubinec et al. used 2 mol/L NaOH/methanol (1:1) at 80°C for the hydrolysis of PAEs in fatty food, and complete DDP reaction took approximately 20 h . In this study, to achieve the satisfactory productive rate within relatively short hydrolysis time, TBAC was added to accelerate hydrolysis of PAEs in oil matrix.…”

Section: Resultsmentioning

confidence: 89%

“…Both of these procedures are not applicable to samples with high fat contents. In 2011, a method for analysis of PAE sum in fatty food by GC was designed, in which PAEs in fatty sample matrix were first extracted with chloroform/methanol mixture, followed by removal of methanol and evaporation of chloroform before alkaline hydrolysis of PAEs and derivatization of resulting PA, and the hydrolysis time for di‐ n ‐decyl phthalate (DDP) was approximately 20 h . In view of this, it is necessary to develop a simple, fast, reliable, and low organic solvent‐consuming method for analysis of total PAEs in edible oils.…”

Section: Introductionmentioning

confidence: 99%

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Determination of total phthalates in edible oils by high‐performance liquid chromatography coupled with photodiode array detection

Sun

Han

Jia

et al. 2016

J of Separation Science

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The previously reported procedure for the determination of the total phthalate in fatty food involved the extraction of phthalates using chloroform/methanol followed by the removal of the solvents before alkaline hydrolysis requiring 20 h and derivatization of phthalic acid. In this study, a phase-transfer catalyst (tetrabutylammonium chloride) was used in the liquid-liquid heterogeneous hydrolysis of phthalates in oil matrix shortening the reaction time to within 25 min. The resulting phthalic acid in the hydrolysate was extracted by a novel molecular complex based dispersive liquid-liquid microextraction method coupled with back-extraction before high-performance liquid chromatography coupled with photodiode array detection. Under the optimal experimental conditions, the linearity of the method was in the range of 0.5-12 nmol/g with the correlation coefficients (r) >0.997. The detection limit (S/N = 3) was 0.11 nmol/g. Intraday and interday repeatability values expressed as relative standard deviation were 3.9 and 7.1%, respectively. The recovery rates ranged from 82.4 to 99.0%. The developed method was successfully applied for the analysis of total phthalate in seven edible oils.

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Section: Resultsmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Determination of total phthalates in edible oils by high‐performance liquid chromatography coupled with photodiode array detection

Sun

Han

Jia

et al. 2016

J of Separation Science

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“…In comparison with conventional liquid-liquid extraction (LLE) [112], DLLME proposed by Rezaee et al [113] in 2006 offers the advantages of efficiency, simplicity and rapidity. In 2011, ultrasoundassisted DLLME was applied to extract six PAEs in bottled milks, with methanol as dispersant and CCl 4 as extractant.…”

Section: Dispersive Liquid-liquid Micro-extraction (Dllme)mentioning

confidence: 99%

“…Currently, the existing analytical methods of PAEs in foods are confined to a few PAEs (e.g., DEHP, DBP, BBP and DMP) mainly in beverages, milk and wine. Moreover, with regard to the analysis of PAEs in oil and fatty foods, most studies yielded relatively poor recoveries, possibly due to the combination of complexity of oil matrices and imperfection of the pretreatment methods for oil samples [101,111,112,116]. The development of new analytical methods, especially sample-pretreatment methods with high sensitivity and selectivity for the samples with different matrix should be the emphasis of research in the future.…”

Section: Conclusion and Perspectivementioning

confidence: 99%

Recent advances in analysis of phthalate esters in foods

Yang

Wang

et al. 2015

TrAC Trends in Analytical Chemistry

131

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“…Phthalates have been determined in different matrices such as food [14,15], beverages [16,17], environmental samples [18], urine [5] or cosmetic products [11, [19][20][21][22][23][24][25][26][27][28][29][30].…”

Section: Introductionmentioning

confidence: 99%

A rapid and sensitive gas chromatography-mass spectrometry method for the quality control of perfumes: simultaneous determination of phthalates

et al. 2013

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A rapid and sensitive analytical gas chromatography-mass spectrometry (GC-MS) method for perfume analysis to determine the phthalates banned by the European Union Regulation on cosmetic samples is presented. This method has been tested in commercial alcoholic perfume samples for the determination of the following seven phthalates: dibutyl phthalate, bis(2-ethylhexyl) phthalate, bis(2-methoxyethyl) phthalate, npentyl-isopentylphthalate, di-n-pentyl phthalate, diisopentylphthalate and benzyl butyl phthalate.Sample evaporation and redissolution in ethanol is carried out before GC-MS analysis, with no dilution of the sample.External and standard addition calibration are compared to detect possible matrix effects. External calibration could provide good results in some cases but standard addition calibration is recommended as matrix effects are observed in many cases in the determination of the target phthalates.The accuracy of the method has been proven by the analysis of quality control samples prepared from commercial free phthalates perfumes after spiking with known concentrations of the analytes. Accurate results were obtained with limits of detection in the ng mL -1 range and good repeatability (relative standard deviations lower than 6 %). The method was satisfactorily applied to the analysis of commercial perfume samples, and the results revealed considerable amounts of dibutyl phthalate and bis(2-ethylhexyl) phthalate in some of the analyzed samples.

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Determination of phthalate sum in fatty food by gas chromatography

Cited by 46 publications

References 13 publications

Determination of total phthalates in edible oils by high‐performance liquid chromatography coupled with photodiode array detection

Determination of total phthalates in edible oils by high‐performance liquid chromatography coupled with photodiode array detection

Recent advances in analysis of phthalate esters in foods

A rapid and sensitive gas chromatography-mass spectrometry method for the quality control of perfumes: simultaneous determination of phthalates

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