Determination of chlordane in foods by gas chromatography

J 2005

Determination of chlordane in foods by gas chromatography

JANOUŠKOVÁ, Eva, Miroslava KRBŮŠKOVÁ, Irena ŘEHŮŘKOVÁ, Michaela KLÍMOVÁ, Lubomír PROKEŠ et. al.

Basic information

Original name

Determination of chlordane in foods by gas chromatography

Authors

JANOUŠKOVÁ, Eva (203 Czech Republic), Miroslava KRBŮŠKOVÁ (203 Czech Republic), Irena ŘEHŮŘKOVÁ (203 Czech Republic), Michaela KLÍMOVÁ (203 Czech Republic), Lubomír PROKEŠ (203 Czech Republic) and Jiří RUPRICH (203 Czech Republic, guarantor)

Edition

Food Chemistry, 2005, 0308-8146

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

10406 Analytical chemistry

Country of publisher

Netherlands

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Impact factor

Impact factor: 1.811

RIV identification code

RIV/00216224:14310/05:00041074

Organization unit

Faculty of Science

UT WoS

000229402100021

Keywords in English

chlordane; food; gas chromatography; analysis; dietary exposure

Abstract

V originále

Chlordane comes under the group of persistent organic pollutants, which, according to the Stockholm Convention, should be completely prohibited or widely limited. HChlordane was monitored in food samples of the so called food basket of the Czech population. After culinary treatment the food samples underwent extraction, were purified (GPC, Florisil) and analysed (GC ECD). The method for determination of chlordanes in food was developed in our laboratory and was validated. Internal standards were used to determine the recovery of the analytical procedure. In the majority of analysed samples the content of chlordane was below the limit of quantification. The highest amount of chlordanes was found in freshwater fish, butter and vegetable fat. The results of monitoring are used for estimation of the dietary exposure of the population of the Czech Republic to these substances.

Citovat

JANOUŠKOVÁ, Eva, Miroslava KRBŮŠKOVÁ, Irena ŘEHŮŘKOVÁ, Michaela KLÍMOVÁ, Lubomír PROKEŠ and Jiří RUPRICH. Determination of chlordane in foods by gas chromatography. Food Chemistry. 2005, vol. 93, No 1, p. 161-169. ISSN 0308-8146.

@article{570666,
   author = {Janoušková, Eva and Krbůšková, Miroslava and Řehůřková, Irena and Klímová, Michaela and Prokeš, Lubomír and Ruprich, Jiří},
   article_number = {1},
   keywords = {chlordane; food; gas chromatography; analysis; dietary exposure},
   language = {eng},
   issn = {0308-8146},
   journal = {Food Chemistry},
   title = {Determination of chlordane in foods by gas chromatography},
   url = {http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4F3NXWW-R&_user=10&_coverDate=11%2F30%2F2005&_alid=1397071874&_rdoc=1&_fmt=high&_orig=search&_cdi=5037&_sort=r&_docanchor=&view=c&_ct=1116&_acct=C000050221&_version=1&_urlVersion=0&_userid=10},
   volume = {93},
   year = {2005}
}

TY  - JOUR
ID  - 570666
AU  - Janoušková, Eva - Krbůšková, Miroslava - Řehůřková, Irena - Klímová, Michaela - Prokeš, Lubomír - Ruprich, Jiří
PY  - 2005
TI  - Determination of chlordane in foods by gas chromatography
JF  - Food Chemistry
VL  - 93
IS  - 1
SP  - 161-169
EP  - 161-169
SN  - 03088146
KW  - chlordane
KW  - food
KW  - gas chromatography
KW  - analysis
KW  - dietary exposure
UR  - http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4F3NXWW-R&_user=10&_coverDate=11%2F30%2F2005&_alid=1397071874&_rdoc=1&_fmt=high&_orig=search&_cdi=5037&_sort=r&_docanchor=&view=c&_ct=1116&_acct=C000050221&_version=1&_urlVersion=0&_userid=10
N2  - Chlordane comes under the group of persistent organic pollutants, which, according to the Stockholm Convention, should be completely prohibited or widely limited. HChlordane was monitored in food samples of the so called food basket of the Czech population. After culinary treatment the food samples underwent extraction, were purified (GPC, Florisil) and analysed (GC ECD). The method for determination of chlordanes in food was developed in our laboratory and was validated. Internal standards were used to determine the recovery of the analytical procedure. In the majority of analysed samples the content of chlordane was below the limit of quantification. The highest amount of chlordanes was found in freshwater fish, butter and vegetable fat. The results of monitoring are used for estimation of the dietary exposure of the population of the Czech Republic to these substances.
ER  -

JANOUŠKOVÁ, Eva, Miroslava KRBŮŠKOVÁ, Irena ŘEHŮŘKOVÁ, Michaela KLÍMOVÁ, Lubomír PROKEŠ and Jiří RUPRICH. Determination of chlordane in foods by gas chromatography. \textit{Food Chemistry}. 2005, vol.~93, No~1, p.~161-169. ISSN~0308-8146.

Detailed Information on Publication Record