Determination of organochlorine pesticides in cheese.
A multiresidue technique was developed for the analysis of 17 organochlorine compounds in cheese: alpha-hexachlorocyclohexane (alpha-HCH), beta-HCH, gamma-HCH, delta-HCH, aldrin, dieldrin, endrin, heptachlor, heptachlor epoxide, chlordane, o,p'- ... (o,p'-DDT), p,p'-DDT, o,p'- ... (o,p'-DDD), p,p'-DDD, o,p'- ... (o,p'-DDE), p,p'-DDE, and the fungicide hexachlorobenzene. In this technique, the fat, previously extracted from the cheeses, was subjected to 2 cleanup and extraction methods: with H2SO4, for acid-resistant organochlorine pesticides, and with KOH-ethanol. The behavior of the compounds in both treatments enabled us to identify the organochlorine pesticides in cheese. The precision (repeatability and reproducibility) and accuracy of the technique were validated.
Bentabol
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University of Cordoba, Faculty of Veterinary Medicine, Department of Food Science and Technology, Spain.
Jodral
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M
D000818:Animals; D002611:Cheese / Q000032:analysis*; D002849:Chromatography, Gas; D004041:Dietary Fats / Q000032:analysis; D006041:Goats; D006843:Hydrocarbons, Chlorinated; D007202:Indicators and Reagents; D007306:Insecticides / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis*
D004041:Dietary Fats; D006843:Hydrocarbons, Chlorinated; D007202:Indicators and Reagents; D007306:Insecticides; D010573:Pesticide Residues