かんきつ精油に含まれるジフェニル, <i>o</i>-フェニルフェノールおよびチアベンダゾールの系統的分析

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タイトル別名
  • A Systematic Analysis of Diphenyl, <i>o</i>-Phenylphenol and Thiabendazole in Citrus Oil
  • カンキツ セイユ ニ フクマレル ジフェニル o フェニルフェノール オヨビ

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In order to establish a systematic method for the determination of DP, OPP and TB in citrus oil, this investigation was carried out.<br>Alumina column clean up followed by either FID or FPD gas chromatographic technique was adopted. 0.5g of sample was taken and was eluted through activated alumina (Merck, Art. 1097 Aluminiumoxid standardisiert heated for more than 15hr at 110°C was used) with each 30ml of n-hexane, ethyl acetate and 28% ammonia water-methanol mixture (2:8), in turn. Since it had been confirmed that β-carotene was eluted together with DP while that OPP and TB moved together with Sudan G, these two dyes served as tracers of the three preservatives. DP recovered from ethyl acetate fraction was determined by use of FID-GC (5% DEGS+1%H3PO4), while OPP and TB were recovered from the last eluate. OPP was determined by use of FID-GC, while TB was measured with FPD-GC fitted with columns packed with 0.5% OV-17 on Neosorb NG 40/60. The detection level of each preservative was around 5ppm. More than 98% of recoveries were obtained on addition of from 20 to 100ppm of the preservatives on lemon oil. Residue levels of these three preservatives in thirty four imported citrus oils were analyzed.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 18 (5), 450-454_1, 1977

    公益社団法人 日本食品衛生学会

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