Determination of alkylphenols and 2,4-dichlorophenol in foods

An analytical method using GC/MS was developed for the determination of 11 alkylphenols and 2,4-dichlorophenol (2,4-DCP) residues in various foods, Th e phenolic compounds were extracted with 50% diethyl ether-hexane after the alkaline decomposition of food samples. The extracts were cleaned up on an acidic alumina column and a SAX cartridge. The phenolic compounds were der ivatized with heptafluorobutyric anhydride and the derivatives or parent co mpounds were determined by GC/MS (SIM or SCAN). The method was applied to d etermine alkylphenols and 2,4-DCP residues in 190 food samples purchased fr om markets. I-Nonylphenol was found in some fish, meat and vegetables at th e levels of 10 similar to 723 ng/g, 9 similar to 180 ng/g and 7 similar to 131 ng/g, respectively. In addition, 2,4-DCP was detected in some vegetable s (2 similar to 17 ng/g).