Determination of residual tetrachloroethylene in olive oil by headspace-gas chromatography.
This study describes a method for the quantitative determination of residual tetrachloroethylene or perchloroethylene (PCE) in olive oil by headspace-gas chromatography. The analysis of the chlorinated product is performed by electron-capture gas chromatography, using a fused silica capillary column, CP Sil 8 CB. The absolute detection limit for PCE was 1 pg. Forty samples of olive oil and 5 other commodities have been analysed. Only one sample exceeded the proposed maximum level of 1 mg/kg.
Van Rillaer
W
W
Institute of Hygiene and Epidemiology, Brussels, Belgium.
Beernaert
H
H
D002849:Chromatography, Gas; D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis*; D013750:Tetrachloroethylene / Q000032:analysis*
D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils; D013750:Tetrachloroethylene