Determination of organochlorine pesticides in cheese.

摘要: A multiresidue technique was developed for the analysis of 17 organochlorine compounds in cheese: alpha-hexachlorocyclohexane (alpha-HCH), beta-HCH, gamma-HCH, delta-HCH, aldrin, dieldrin, endrin, heptachlor, heptachlor epoxide, chlordane, o,p'- ... (o,p'-DDT), p,p'-DDT, (o,p'-DDD), p,p'-DDD, (o,p'-DDE), p,p'-DDE, and fungicide hexachlorobenzene. In this technique, fat, previously extracted from cheeses, subjected to 2 cleanup extraction methods: with H2SO4, acid-resistant pesticides, KOH-ethanol. The behavior both treatments enabled us identify pesticides cheese. precision (repeatability reproducibility) accuracy were validated.