Determination And Analysis Of Phthalates Plasticizer In Common Drinks And Edible Oil

Nine kinds of drinks and five kinds of edible oil purchased by the markets, as theresearch object, were separately stored under10℃,20℃and30℃, and the fifteen kinds ofPAEs contents in these samples were detected by using gas chromatograph/mass spectrometer(GC/MS). Then, the PAEs contents were monitored irregularly and analyzed the immigrationduring the expiration date.First, the separation condition of gel chromatographic column was optimized and thepretreatment conditions of edible oil were built. The pretreatment methods were shown as thefollows:(1) Extracted by acetonitrile for four times.(2) Dried by vacuum-rotary evaporation.(3) Added2mL cyclohexane and ethyl acetate mixture (V:V=1:1) to dissolve the extract.(4)Seperated the extract with a gel column chromatography and collected effluent from41mL to90mL.(5) dried effluent by vacuum-rotary evaporation.(6) added1mL n-hexane to volume.Besides, in order to obtain precise results, the analysis methods of these plasticizers byGC/MS were also established. GC/MS testing conditions: HP-5MS capillary column,injection port temperature280℃, The oven temperature was programmed elevation frominitially100℃, then increased to250℃at10℃/min，finally reached280oC at3℃/min. Theexperimental results showed that15kinds of PAEs appeared good linear, correlationcoefficient R was all above0.999and the minimum detection limits were between0.001and2.000μg/L.The sample’s preparation methods had been established by a series of differentexperimentations, and then we evaluated the methods. The average recoveries of PAEs indrinks are between69.57%and112.23%, the relative standard deviations (RSD) from2.66%to9.86%. The average recoveries of PAEs in edible oil are between70.50%and112.00%, therelative standard deviations (RSD) from1.59%to7.54%. The results showed that themethods were accurate and credible.On the basis of the above methods, the three edible oils under different storagetemperatures were detected and the results showed that DIBP, DBP and DEHP were detectedin these samples. The contents of three compounds in drinks were less than0.1mg/L and wereno significant change with the increase of the storage temperature and storage time. Thecontents of DIBP and DBP in edible oils had increased slowly as the storage time prolonged.But DEHP content had an obviously increase after about7to9month’s storage period. However, the contents of PAEs in edible oil didn’t present an obvious migration patterns withthe increase of storage temperature.