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Chlorinated Pesticide Residues in Olive Oil Rtx-CLPesticides2
* α-BHC not detected due to low recovery during sample preparation.

GC_FF01043
Column | Rtx-CLPesticides2, 30 m, 0.25 mm ID, 0.20 µm (cat.# 11323) |
Sample | Olive oil spiked with Organochlorine Pesticide Mix AB # 3 (cat.# 32415) |
Conc.: | 10 µg/mL |
Injection | |
Inj. Vol.: | 1 µL splitless (hold 0.5 min) |
Liner: | Single Taper w/Wool (cat.# 22286-200.1) |
Inj. Temp.: | 225 °C |
Oven | |
Oven Temp.: | 140 °C (hold 0.5 min) to 268 °C at 20 °C/min to 290 °C at 3 °C/min to 330 °C at 20 °C/min (hold 5 min) |
Carrier Gas | He, constant flow |
Flow Rate: | 1 mL/min |
Detector | MS |
Mode: | SIM |
Transfer Line Temp.: | 320 °C |
Ionization Mode: | EI |
Notes | Extraction and dSPE Cleanup for Pesticide Residues in Olive Oil Test sample: A 1.5 mL sample of commercially obtained virgin olive oil was spiked with a standard organochlorine pesticide mix. The spiked sample was processed as follows: 1. Dilute with 1.5 mL hexane. 2. Add 6 mL of acetonitrile (ACN). 3. Mix for 30 minutes on a shaker. 4. Allow layers to separate (approximately 20 minutes), then collect the top (ACN) layer. 5. Repeat the liquid-liquid extraction (steps 2–4) and combine both ACN extract layers. 6. Place 1 mL of the combined ACN extract in a 1.5 mL tube containing 150 mg magnesium sulfate and 50 mg PSA. 7. Shake the tube for 2 minutes. 8. Centrifuge at 3,000 U/min for approximately 5 minutes. 9. Remove the top layer and inject directly into the gas chromatograph system. |
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