Studies on analysis of pesticide residues in foods (XXIX) . Analytical method for hexachlorobenzene (HCB) in fat-containing foods

Sekita, H.; Takeda, M.; Uchiyama, M.

Eisei Shikenjo Hokoku. Bulletin of National Institute of Hygienic Sciences 1979(97): 129-135

1979


ISSN/ISBN: 0077-4715
PMID: 543945
Accession: 000988918

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Abstract
Gas chromatography with electron capture detector (ECD-GC), clean-up using column chromatography on Florisil and partitioning between n-hexane and acetonitrile were applied to analysis of hexachlorobenzene (HCB) residues in food samples such as milk products, meat and fish. 1.5% QF-1 and 5% OV-17 were the most suitable stationary phases for ECD-GC. In column chromatography on Florisil, HCB could be almost completely eluted in the 1st half of the 200 ml eluate of n-hexane/ether (94:9) as well as organochlorine pesticides, HCH isomers and DDT analogues. In partitioning with acetonitrile >5% of HCB added to the fatty sample was recovered in the acetonitrile layer. Overall recoveries for milk, meat and fish were up to about 90%. Min. detectable limit for HCB was 0.002 p.p.m. on a fat basis.