Detection of Tricresyl Phosphates and Determination of Tri-o-Cresyl Phosphate in Edible Oils
Keyword(s):
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°C for 15 min. The method is direct and sensitive and can be used to detect as low as 2.5 p.g 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.
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