Detection of polychlorinated biphenyls in fats.

Appaiah, K. M. and Sreenivasa, M. A. (1997) Detection of polychlorinated biphenyls in fats. Journal of Food Science and Technology, 34 (1). 61-62, 13 ref..

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Abstract

A thin layer chromatographic method of separation and detection of polychlorinated biphenyls (PCB) was developed, using petroleum ether as developing solvent and 1% orthotolidine in acetone as spray reagent. As low as 0.1 mug of the PCB (1254, 1242, 1260 and 1268) could be extracted by petroleum ether and cleaned up by the sulphuric acid method. DDT, alpha, gamma, beta and delta HCH did not interfere in the TLC separation and detection of PCB from oils and fats. As low as 0.4 ppm could be detected from oils and fats by using this method.

Item Type:	Article
Uncontrolled Keywords:	FATS-; FOOD-SAFETY; LIPIDS-; OILS-; ORGANIC-HALOGEN-COMPOUNDS; POLYCHLORINATED-BIPHENYLS; RESIDUES-; THIN-LAYER-CHROMATOGRAPHY; PCB-; TLC-
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Dec 2017 05:00
Last Modified:	14 Dec 2017 05:00
URI:	http://ir.cftri.res.in/id/eprint/3723

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