1. Detection of tricresyl phosphates and determination of tri-o-cresyl phosphate in edible oils.
- Author
-
Krishnamurthy MN, Rajalakshmi S, and Kapur OP
- Subjects
- Acetonitriles analysis, Chemical Phenomena, Chemistry, Chromatography, Gas, Chromatography, Thin Layer, Cresols analysis, Food Contamination analysis, Oils analysis, Tritolyl Phosphates analysis
- Abstract
Tricresyl phosphate (TCP) in contaminated edible oils was extracted using acetonitrile and detected by thin layer chromatography as well as gas chromatography (GC). The chromatoplate was developed with isooctane-ethyl acetate (90 + 10) and visualized by spraying with 2,6-dichloroquinone chloroimide. TCP gives a characteristic blue-violet spot when heated at 100 degrees C for 15 min. The method is direct and sensitive and can be used to detect as low as 2.5 micrograms TCP or TOCP (tri-o-cresyl phosphate). GC was carried out using 10% OV-101 as the stationary phase and flame ionization detection for confirmation and quantitation of TOCP in oils.
- Published
- 1985