MÉTODOS CROMATOGRÁFICOS PARA LA DETERMINACIÓN DE ENDOSULFÁN EN ALIMENTOS

Abstract

Extraction and cleaning techniques plus chromatographic methods were reviewed for the quantification of endosulfan in food matrices such as dairy products, fruits and vegetables, fish and seafood, published in the last twenty years. Regardless of the type of matrix, the extraction of endosulfan is carried out mainly with organic solvents such as hexane, methanol, acetonitrile and acetone. For cleaning, the most common was the use silica cartridges, florisil columns, or C18. The most sensitive quantification method was gas chromatography coupled to mass spectrometry (GC-MS. Foods where it was reported the presence of α, β and/or endosulfan sulfate were dairy products and their derivatives in a range of 23.99 to 52.2 ng/g, in fish and shellfish from 1.07 to 49.7 ng/g, vegetables from 0.5 to 5460.0 ng/g. In breast milk were from 0.4 to 10.7 ng/mL and in fat until 277.39 ng/g.