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Titolo:
In-house validation of a simplified method for the determination of PCBs in food and feedingstuffs
Autore:
von Holst, C; Muller, A; Bjorklund, E; Anklam, E;
Indirizzi:
Ins Hlth & Consumer Protect, Food Prod Unit, European Commiss, Joint Res Ctr, I-21020 Ispra, Italy Ins Hlth & Consumer Protect Ispra Italy I-21020 tr, I-21020 Ispra, Italy
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 2, volume: 213, anno: 2001,
pagine: 154 - 160
SICI:
1438-2377(200108)213:2<154:IVOASM>2.0.ZU;2-X
Fonte:
ISI
Lingua:
ENG
Keywords:
PCBs; food; feedingstuffs; in-house validation; factorial design;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
22
Recensione:
Indirizzi per estratti:
Indirizzo: von Holst, C Ins Hlth & Consumer Protect, Food Prod Unit, European Commiss, Joint Res Ctr, I-21020 Ispra, Italy Ins Hlth & Consumer Protect Ispra Italy I-21020 spra, Italy
Citazione:
C. von Holst et al., "In-house validation of a simplified method for the determination of PCBs in food and feedingstuffs", EUR FOOD RE, 213(2), 2001, pp. 154-160

Abstract

This paper comprises a simplified method for the determination of polychlorinated biphenyls (PCBs) in food and feedingstuffs. The method includes a cold column extraction step, a simple clean-up with concentrated sulfuric acid, and a final determination of the PCBs using gas chromatography-mass spectrometry (GC/MS). An in-house validation study was performed to establish method performance characteristics such as decision limit, detection capability, trueness and precision of the method. To determine these characteristics both certified reference materials and spiked samples were utilized. The decision limit and the detection capability of the individual PCB congeners in food were 2 ng/g and 3 ng/g fat, respectively, while corresponding figures for feedingstuffs were 7 ng/g and 9 ng/g fat, respectively. The coefficient of variation (CV) varied from 2% to 5% for food on the 10 ng/g fat level and from 2% to 6% for feedingstuffs on the 25 ng/g fat level. The recoveries of the individual PCB congeners varied from 88% to 107%, indicating good correspondence with internationally recognized criteria for the performance characteristics of analytical methods. The robustness of the method was investigated by employing a factorial design methodology to determine the influence of six experimental factors on the results of the analysis. This clearly demonstrated that the method is fit for surveillance of PCBs in food and feedingstuffs, even though some care has to be taken with the solvent volume during the cold column extraction step as well as the addition ofthe standard to the sample. Additionally, the investigation clearly demonstrates that in-house validation approaches may be used for determination ofthe overall performance of analytical methods.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/04/20 alle ore 12:51:33