Milk and milk products - Determination of organochlorine pesticides and polychlorobiphenyls - Method using capillary gas-liquid chromatography with electron-capture detection

ISO 8260|IDF 130:2008 specifies a method for the determination of the contents of individual organochlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs) in milk, evaporated milk, sweetened condensed milk, powdered milk products, butter and butterfat, cheese and other milk products.The method is capable of determining low levels of specific OCPs down to 5 µg of OCP per kilogram of fat and levels of specific PCBs down to 2,5 µg of PCB per kilogram of fat, using capillary gas-liquid chromatography with electron-capture detection (GLC‑ECD).

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Main informations

Collections

National standards and national normative documents

Publication date

October 2008

Number of pages

20 p.

Reference

NF ISO 8260

ICS Codes

67.100.01 Milk and milk products in general

Classification index

V04-033

Print number

1 - 30/09/2008

International kinship

ISO 8260:2008

Sumary

Milk and milk products - Determination of organochlorine pesticides and polychlorobiphenyls - Method using capillary gas-liquid chromatography with electron-capture detection

The method is capable of determining low levels of specific OCPs down to 5 µg of OCP per kilogram of fat and levels of specific PCBs down to 2,5 µg of PCB per kilogram of fat, using capillary gas-liquid chromatography with electron-capture detection (GLC‑ECD).

Table of contents

Avant-propos
iv
Avant-propos
v
Introduction
vi
1 Domaine d'application
1
2 Références normatives
1
3 Termes et définitions
1
4 Principe
2
5 Réactifs et matériaux
2
6 Appareillage
4
7 Échantillonnage
4
8 Préparation de l'échantillon pour essai
5
8.1 Lait
5
8.2 Lait concentré non sucré
5
8.3 Lait concentré sucré
5
8.4 Produits laitiers en poudre
5
8.5 Beurre et matière grasse butyrique
5
8.6 Fromage
5
8.7 Autres produits laitiers
5
9 Préparation de la prise d'essai
6
9.1 Extraction du lait
6
9.2 Extraction du lait concentré sucré, des produits laitiers en poudre, du beurre, de la matière grasse butyrique et du fromage
6
10 Mode opératoire
6
10.1 Généralités
6
10.2 Essai à blanc
6
10.3 Extraction cryogénique
6
10.4 Purification
7
10.5 Chromatographie en phase gazeuse
7
10.6 Résultats à blanc
8
11 Calcul et expression des résultats
8
11.1 Calcul du facteur de réponse
8
11.2 Expression du facteur de réponse
9
11.3 Calcul de la teneur en composé organochloré
9
11.4 Expression des résultats
9
11.5 Temps de rétention relatif
9
11.6 Expression du temps de rétention
9
12 Fidélité
10
12.1 Généralités
10
12.2 Répétabilité
10
12.3 Reproductibilité
10
13 Rapport d'essai
10
Annexe A (informative) Essai interlaboratoires
11
Annexe B (informative) Exemple de chromatogramme
12
Bibliographie
14

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