Study of Organohalogens in Yogurt and Apple by Neutron Activation Analysis and Related Techniques

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概要

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• Twenty brands of Chinese commercial yogurt specimens and nine different kinds of apple samples collected randomly from supermarkets of Beijing and Shenzhen, China, were analyzed by instrumental neutron activation analysis (INAA) combined with gas chromatography (GC) and chemical separation methods for total halogens, extractable organohalogens (EOX) and extractable persistent organohalogens (EPOX). The INAA detection limits are 50, 8 and 3.5 ng for Cl, Br and I, respectively. The concentrations and distributions of organohalogens in yogurt and apple samples were determined. The extractable organochlorines (EOCl) accounted for 0.005 to 0.043 % of the total chlorine in yogurt and 1.6 to 5.1 % in apple, also, about 24 % of EOCl survived as the extractable persistent organochlorines (EPOCl) after treatment with concentrated sulfuric acid in yogurt, and 34 % in apple, which indicated that chlorine in the two selected foodstuffs mainly exists as inorganic species and non-extractable organochlorines, and most EOCl in yogurt and apple were acid-liable or acid-soluble fractions. The identified organochlorines (the sum of OCP such as HCHs, DDTs, Chlordanes, heptachlor and PCB such as 52, 60, 103, 105, 128, 143, 154, 173, 182, 202, 205, 207, 208, 209 determined by GC expressed as chlorine) to total EPOCl were 0.7 to 13.1 % and 0.5 to 6.2 % in yogurt and apple samples, respectively, which implied that a major portion of EPOCl measured in yogurt and apple remained uncharacterized.

• 2007-01-00

著者

• Zhang Hong

  Institute Of Clinical Pharmacologic Research Jiangxi Medical College

• Chai Zhifang

  Laboratory Of Nuclear Analytical Techniques Institute Of High Energy Physics Chinese Academy Of Sciences

• Zhang Hong

  Institute Of Nuclear Techniques Shenzhen University

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