Forschungs- & Entwicklungsinformationsdienst der Gemeinschaft - CORDIS

Chlorophenol and chloroanisole sample preparation methods

The result: The product offered here is a raft of sample preparation protocols that can be used for the preparation of liquidic samples with respect to the ubiquitous environmental contaminant chlorophenol (the chlorophenol family consists of a number of congeners, based on the number and positioning of chlorine atoms around the central phenolic structure) and its methylated group of sister compounds, the chloroanisoles.

Chlorophenols arise from a number of sources, including their usage as fungicides, as wood preservatives and due to the conversion of phenols by chlorine-treated water supplies. Chlorophenols are considered toxic at high concentrations, and impart unpalatable tastes and odours to food products at even very low concentrations. Chloroanisoles arise from the fungal methylation of chlorophenols and, again as extremely unpalatable compounds, present a particular problem to the wine industry.

Foodsafe has developed a number of high quality sample preparation methods that require very simple protocols and low-cost instrumentation to allow even low-level equipped laboratories to perform sample extraction procedures on a routine basis with minimally trained personnel. The aim of the sample preparation methods are to reduce the complexity of the sample matrix with respect to potential interferents and to pre-concentrate the target analytes to allow ultra-low levels of detection, typically in the part per trillion range with respect to the chlorophenol contaminants.

Reported by

Cranfield University
MK45 4DT Bedfordshire
United Kingdom
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