Detection of tricresyl phosphates and determination of tri-o-cresyl phosphate in edible oils.

Krishnamurthy, M. N. and Rajalakshmi, S. and Kapur, O. P. (1985) Detection of tricresyl phosphates and determination of tri-o-cresyl phosphate in edible oils. Journal of the Association of Official Analytical Chemists, 68 (6). 1074-1076, 10 ref..

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Abstract

Tricresyl phosphate (TCP) in contaminated edible oils was extracted using acetonitrile and detected by TLC as well as GC. The chromatoplate was developed with isooctane/ethyl acetate (90 + 10) and visualized by spraying with 2,6-dichloroquinone chloroimide. TCP gives a characteristic blue-violet spot when heated at 100 degree C for 15 min. The method is direct and sensitive and can be used to detect as low as 2.5 mug TCP or TOCP (tri-o-cresyl phosphate). GC was carried out using 10% OV-101 as the stationary phase and FID for confirmation and quantitation of TOCP in oils.

Item Type:	Article
Uncontrolled Keywords:	PHENOLS-; oils, tricresyl phosphate detection in contaminated; THIN-LAYER-CHROMATOGRAPHY; GAS-LIQUID-CHROMATOGRAPHY; CONTAMINATION-; OILS-; tricresyl phosphate detection in contaminated oils
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Oct 2021 06:31
Last Modified:	29 Oct 2021 06:31
URI:	http://ir.cftri.res.in/id/eprint/3726

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