Determination of tetrachloroethylene in olive oil by automated headspace gas chromatography

Abstract

A rapid screening method for detecting low levels of tetrachloroethylene (perchloroethylene, PCE) in olive oils has been developed using headspace capillary gas chromatography. Modification of this method allows quantitative results to be obtained down to 0.001 mg kg⁻¹. Results obtained show that olive oil samples received in this laboratory over a two year period have not contained PCE residues in excess of the European Commission guidelines.

Keywords:

• tetrachloroethylene
• olive oil
• headspace analysis
• capillary
• gas chromatography