Study On Monitoring Of Phenolic Compounds Residues In Food

Recent years, with the rapid development of petrochemical, papermaking,textile, metallurgical and other industries, and the weak environmental protection consciousness of the official units, the phenolic contaminants in the environment has increased. In addition, the degradation of pesticides in the process of agricultural production produces phenols, which also increased the content of phenolic. In the environment, phenolic contaminants can enter the food chain through various pathway, and directly or indirectly polluted food. Phenols are toxic, difficult to biodegrade, possess three characteristics (carcinogenic, teratogenic, mutagenic) and genetictoxicity, and most of them are persistent pollutants. Therefore it is necessary to strengthen the monitoring of phenolic contaminants in food. The current detection methods of phenol pollutants mainly including:spectrophotography, liquid chromatography, gas chromatography (GC), gas chromatography combine with mass spectrometry(GC-MS), liquid chromatography combine with mass spectrometry, etc.In the present study, several representatives of phenol pollutants, including dichlorophenol, trichlorophenol, tetrachlorphenoxide, pentachlorophenol and nitrophenol, were detected by GC-ECD. Then positive samples were confined with GC/MS, and by which to establish phenolic contaminants in food residue monitoring platform.The outcomes of this study were as shown in the following。1. A way was performed for the determination of some kinds of phenolic compounds residues in food sample at the same time. The phenolic compounds residues were extracted from samples with acidity water. The extracts were purified with hexane and potassium carbonate solution, and then acetic anhydride was added. Phenolic compounds were derivatized and submitted to determined with gas chromatography equipped with electron-capture detector (GC-ECD).Then comfirm withGC/MS. The recoveries were hemmed up within79.8%～96.2%, the RSDs in the ranges of2.61%～4.73%. The detection limits of the phenolic compounds were in the range of0.73～2.9ug/kg.2. A way was performed for the measurement of phenolic compounds residues in food sample with GC-MS. The phenolic compounds residues were extracted from food samples with acidity water. The extracts were purified with hexane and potassium carbonate solution, and then acetic anhydride was added. Phenolic compounds were derivatized and the target compounds were confirmed by GC-MS. The recoveries were hemmed up within80.2%～106.5%, the RSDs in the scope of1.85%～7.97%. The detection limits of the phenolic compounds were less than0.005mg/L. The method was simple, efficient, accurate and sensitive,and could used in determinating of phenolic compounds Residues in food sample.