Quantitative analysis of phthalates plasticizers in traditional Egyptian foods by solid phase extraction-capillary gas romatography-mass spectroscopy [electronic resource].

Includes reference.

In the present study, method of solid-phase extraction followed by capillary gas chromatography coupled to mass spectrometry (SPE-GC–MS) was used for quantitative analysis of trace levels of phthalates in the most tow Egyptians traditional food (foul medams and koushary) and drinks (black tea and instant black coffee) and bottled water samples. Method performance was evaluated in terms of accuracy, linearity, limits of detection and recovery. Also the practical application of extraction and analysis method was explained. Keywords: phthalate, plasticizers, GC-MS, solid, phase, Egyptian, foods.

Summary in Arabic.

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