Journal of Dairy Science
Volume 89, Issue 5 , Pages 1413-1419 , May 2006

A Survey of Extractable Persistent Organochlorine Pollutants in Chinese Commercial Yogurt

  • H. Zhang

      Affiliations

    • Institute of Nuclear Application, Science College of Shenzhen University, Shenzhen 518060, China
    • Key Laboratory of Nuclear Analytical Techniques and Laboratory of Biological Safety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, China
    • ,
  • Z.F. Chai

      Affiliations

    • Institute of Nuclear Application, Science College of Shenzhen University, Shenzhen 518060, China
    • Key Laboratory of Nuclear Analytical Techniques and Laboratory of Biological Safety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, China
    • Corresponding Author InformationCorresponding author.
    • ,
  • H.B. Sun

      Affiliations

    • Institute of Nuclear Application, Science College of Shenzhen University, Shenzhen 518060, China
    • ,
  • J.L. Zhang

      Affiliations

    • Key Laboratory of Nuclear Analytical Techniques and Laboratory of Biological Safety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, China

Received 30 September 2005 ,Accepted 1 December 2005.

  • Image Result

    Flow chart for analysis of organohalogens in yogurt by a combination of instrumental neutron activation analysis (INAA), gas chromatography-electron capture detector (GC-ECD), and chemical separation.

    Flow chart for analysis of organohalogens in yogurt by a combination of instrumental neutron activation analysis (INAA), gas chromatography-electron capture detector (GC-ECD), and chemical separation. OCP = Organochlorine pesticides, PCB = polychlorinated biphenyls, EPOC1 = extractable persistent organochlorine.

  • Image Result
    Concentration and composition of polychlorinated biphenyls (PCB) in 18 Chinese commercial yogurt samples; 4–6 chlorinated biphenyls (CB): Σ(4CB +5CB+6CB); 7–10CB: Σ(7CB+8CB+9CB+ 10CB); 4CB = PCB60; 5C

    Concentration and composition of polychlorinated biphenyls (PCB) in 18 Chinese commercial yogurt samples; 4–6 chlorinated biphenyls (CB): Σ(4CB +5CB+6CB); 7–10CB: Σ(7CB+8CB+9CB+ 10CB); 4CB = PCB60; 5CB = PCB103+105; 6CB = PCB128+143+154; 7CB = PCB173; 8CB = PCB202+205; 9CB = PCB208; 10CB = PCB209.

PII: S0022-0302(06)72210-X

doi: 10.3168/jds.S0022-0302(06)72210-X

Journal of Dairy Science
Volume 89, Issue 5 , Pages 1413-1419 , May 2006

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