Modification of Method for the Determination of Organochlorine Pesticides in Meat Samples

Gregor Arh,1,* Simona Fras,1 Tomaž Polak,2 Božidar Žlender,2 Marjan Veber1 and Matevž Pompe1

1 Faculty of Chemistry and Chemical Technology, University of Ljubljana, Aškerčeva 5, 1000 Ljubljana, Slovenia
2 Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
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In the paper the modification of standard method SIST EN 1528 1-4: 1998: Method D for measurements of organochlorine pesticides (OCPs) in food products is presented. The modifications were made in the extraction step in which cold extraction technique was replaced by Soxhlet extraction. For the clean-up step smaller columns were introduced and for the concentration step a rotary evaporation was replaced by Kuderna-Danish concentration technique. Introduced modifications improved the efficiency of the procedure for samples with high fat content. Recovery values for all analyzed pesticides were over 60% and the reproducibility expressed as relative standard deviation was in the range of 10%. The method is suitable for the determination of OCPs in meat products with high content of fat from low ppb concentration range onward. The limits of detection for examined OCPs were in the range from 0.1 ppb to 2 ppb for lindane and α-endosulfan, respectively.

Keywords: Organochlorine pesticides; soxhlet extraction; florisil; ECD; meat