Determination of alkylphenols and 2, 4-dichlorophenol in foods
1999
Sasaki, K. (National Inst. of Hygienic Sciences, Tokyo (Japan)) | Takatsuki, S. | Nemoto, S. | Imanaka, M. | Eto, S. | Murakami, E. | Toyoda, M.
An analytical method using GC/MS was developed for the determination of 11 alkylphenols and 2,4-dichlorophenol (2,4-DCP) residues in various foods. The phenolic compounds were extracted with 50% diethyl ether-hexane after the alkaline decomposition of food samples. The extracts were cleaned up on an acidic alumina column and a SAX cartridge. The phenolic compounds were derivatized with heptafluorobutyric anhydride and the derivatives or parent compounds were determined by GC/MS (SIM or SCAN). The method was applied to determine alkylphenols and 2,4-DCP residues in 190 food samples purchased from markets. 4-Nonylphenol was found in some fish, meat and vegetables at the levels of 10-723 ng/g, 9-180 ng/g and 7-131 ng/g, respectively. In addition, 2,4-DCP was detected in some vegetables (2-17 ng/g)
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