Chlorinated Pesticide Residues in Olive Oil Rtx-CLPesticides2
* α-BHC not detected due to low recovery during sample preparation.
|Column||Rtx-CLPesticides2, 30 m, 0.25 mm ID, 0.20 µm (cat.# 11323)|
|Sample||Olive oil spiked with Organochlorine Pesticide Mix AB # 3 (cat.# 32415)|
|Inj. Vol.:||1 µL splitless (hold 0.5 min)|
|Liner:||Single Taper w/Wool (cat.# 22286-200.1)|
|Inj. Temp.:||225 °C|
|Oven Temp.:||140 °C (hold 0.5 min) to 268 °C at 20 °C/min to 290 °C at 3 °C/min to 330 °C at 20 °C/min (hold 5 min)|
|Carrier Gas||He, constant flow|
|Flow Rate:||1 mL/min|
|Transfer Line Temp.:||320 °C|
|Notes||Extraction and dSPE Cleanup for Pesticide Residues in Olive Oil|
Test sample: A 1.5 mL sample of commercially obtained virgin olive oil was spiked with a standard organochlorine pesticide mix. The spiked sample was processed as follows:
1. Dilute with 1.5 mL hexane.
2. Add 6 mL of acetonitrile (ACN).
3. Mix for 30 minutes on a shaker.
4. Allow layers to separate (approximately 20 minutes), then collect the top (ACN) layer.
5. Repeat the liquid-liquid extraction (steps 2–4) and combine both ACN extract layers.
6. Place 1 mL of the combined ACN extract in a 1.5 mL tube containing 150 mg magnesium sulfate and 50 mg PSA.
7. Shake the tube for 2 minutes.
8. Centrifuge at 3,000 U/min for approximately 5 minutes.
9. Remove the top layer and inject directly into the gas chromatograph system.
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