Natalia Campillo, Rosa Peñalver, Manuel Hernández-Córdoba
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引用次数: 5
Abstract
A new method for the determination of pentachlorophenol (PCP) in different foods was developed using capillary gas chromatography (GC) and microwave induced-plasma atomic emission spectrometry (MIP-AED). The analyte is first derivatized and then extracted and pre-concentrated by solid-phase microextraction (SPME) in headspace (HS) mode. A clear matrix effect was found for the different samples investigated, so that standard addition was required for quantification. Detection limits of 0.03-6.0 ng g(-1) were obtained, depending on the sample analysed. The method gave recoveries of 81-109% from spiked samples. Concentration levels of PCP ranged from 0.3 to 1.5 ng g(-1) were found in honey, but no PCP was detected in other samples.
建立了毛细管气相色谱-微波诱导等离子体原子发射光谱法测定不同食品中五氯酚(PCP)的新方法。分析物首先衍生化，然后在顶空(HS)模式下通过固相微萃取(SPME)进行萃取和预浓缩。不同样品间存在明显的基质效应，定量时需加入标准品。根据所分析的样品，获得0.03-6.0 ng g(-1)的检出限。该方法加样回收率为81 ~ 109%。蜂蜜中PCP的浓度范围为0.3至1.5 ng g(-1)，但其他样品中未检测到PCP。
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