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Citation: HAN Yang-Ying, LIU La-Ping, SUN Jing-Ru, WANG Jin, FENG Jing, LIU Shu-Hui. Determination of Total Phthalates in Edible Oil by Phase Transfer Catalyst Assisted Hydrolysis and Supramolecular Solvent Extraction[J]. Chinese Journal of Analytical Chemistry, ;2016, 44(6): 901-907. doi: 10.11895/j.issn.0253-3820.150734 shu

Determination of Total Phthalates in Edible Oil by Phase Transfer Catalyst Assisted Hydrolysis and Supramolecular Solvent Extraction

1.
College of Science, Northwest A&F University, Yangling 712100, China;
2.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

Received Date: 15 September 2015
Revised Date: 4 March 2016

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A new method for the rapid determination of total phthalates (PAEs) in edible oils was developed. The PAEs in edible oils all were hydrolyzed to phthalic acid with tetrabutylammonium chloride (TBAC) as catalyst. Then phthalic acid was extracted by the supramolecular solvent (SUPRAS) made up of octanol, tetrahydrofuran and aqueous solution, and detected by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). As a result, hydrolysis time was 10 min. The linear range of phthalic acid was 0.05-2.0 mg/L with a good correlation coefficients (r>0.999). The limits of detection (LOD) and quantification (LOQ) were 5.41 and 18.05 μg/kg, respectively. The recoveries of target analyte at three spiked levels were in the range of 84.6%-104.5%. The repeatability, expressed as relative standard deviation (RSD), was 2.6% for intra-day and 3.7% for inter-day. The total PAEs content of 12 edible oils was found in the range of 0.30-1.09 mg/kg.
- Total phthalates,
- Tetrabutylammonium chloride,
- Supramolecular solvent extraction,
- Edible oil
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