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Methods for the determination of phthalates in food

Funded under: FP7-JRC


This report summarises details of 19 methods of analysis for the determination of phthalates in food as reported by European food control laboratories to the JRC. This information is completed by information from a survey on the same topic conducted among German official food control laboratories, and data retrieved from scientific publications. The scopes of the methods range from simple matrices such as beverages to complex total diet samples, and from the determination of single phthalates to a broad range of different phthalates including complex isomeric mixtures. However, bis(2-ethylhexyl) phthalate (DEHP) makes part of the set of analytes in most laboratories. The next most frequently determined phthalate is dibutyl phthalate (DBP). Diisobutyl phthalate (DIBP) whose occurrence in food was recently discussed among risk managers is considered in only about a quarter of the described analysis procedures. The analysis procedures are mostly composed of rather simple extraction procedures followed by sample clean up based on either liquid/liquid partitioning or gel permeation chromatography. Separation and detection of the analytes is mainly performed by gas chromatography mass spectrometry, and only rarely by gas chromatography with flame ionisation detection respectively electron capture detection.

Additional information

Authors: WENZL T, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Geel (BE)
Bibliographic Reference: EUR 23682 EN (2009), 49 pp. Free of charge
Availability: (Catalogue Number: LA-NA-23682-EN-C)
ISBN: ISBN: 978-92-79-11125-9
Record Number: 200910251 / Last updated on: 2009-07-06
Original language: en
Available languages: en
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