Determination of Phthalic Acid Esters in Fat-containing Foods by Dispersive Solid Phase Extraction

A method for pretreatment and determination of phthalic acid esters (PAEs) in food containing fat by GC-MS was developed. By means of dispersive solid phase extraction (DSPE), the PAEs were extracted by hexane and acetonitrile with ultrasonic, and then purified by 1,2-ethanediamine and N1-phenyl-(PSA). The residues were qualitatively and quantitatively determined by GC-MS. The standard curves of PAEs showed linearity in the range of 0. 2- 10 mg/L. Recoveries of PAEs were in the range of 78% - 113% and relative standard deviations were in the range of 1. 5% - 7. 3% at the spiked levels of 0. 5 mg/L and 5 mg/L. The limits of detection (S/N = 3) were in the range of 0. 03 - 0. 5 mg/L. This method is suitable for the determination of trace amount of PAEs in fatty foods.