P. Wan et al., Linking solid phase extraction and enzyme-linked immunosorbent assay to measure chlorpyrifos in fish tissue, J FOOD SCI, 66(2), 2001, pp. 274-277
A method for measuring chlorpyrifos in fish tissue coupling solid phase ext
raction (SPE) and enzyme-linked immunosorbent assay (ELISA) is described. F
ish tissue was added to a silica gel column and extracted with hexane. The
eluant was passed through an SPE column (C-18) and analyzed using ELISA. Th
e method, which was comparable to an FDA GC/ECD method, gave recoveries fro
m 83.4% to 87.5% for fortified fish samples, a lower limit of detection of
0.01 ppm, a linear range from 0.01 to 0.5 ppm, and correlation coefficients
from 0.86 to 0.96. Nineteen contaminated fish samples analyzed using both
ELISA and GC/ECD methods gave comparable chlorpyrifos concentrations with a
correlation coefficient of 0.78.