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Determination of triclosan in foodstuffs
Author(s) -
SanchesSilva Ana,
SendónGarcía Raquel,
LópezHernández Julia,
PaseiroLosada Perfecto
Publication year - 2005
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.200401845
Subject(s) - chromatography , chemistry , triclosan , residue (chemistry) , high performance liquid chromatography , particle size , orange juice , orange (colour) , food science , medicine , biochemistry , pathology
A reverse‐phase high‐performance liquid chromatographic (RP‐HPLC) method coupled with an ultraviolet detector was developed to determine triclosan which had migrated into foodstuffs from packaging materials. The method includes extraction with hexane, followed by evaporation to dryness and residue re‐dissolution in ACN 90%. Chromatographic separation was performed with a Kromasil 100 C18 column (15 cm×0.4 cm ID, 5 μm particle size) at 30°C and using ACN and water as mobile phases. Regarding recoveries, good results (higher than 83% and lower than 112%) were obtained for the three representative food matrixes selected (orange juice, chicken breast meat, and Gouda cheese).