Determination of Alkylphenols and 2, 4-Dichlorophenol in Foods

Abstract

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 derivatived 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 10-723ng/g, 9-180ng/g and 7-131ng/g, respectively. In addition, 2, 4-DCP was detected in some vegetables (2-17ng/g).