Abstract
An analytical method for the measurement of chlorobenzenes (CBs) in vegetables was developed. Vegetables were ground, dewatered, Soxhlet extracted, and column cleaned and CBs determined by capillary gas chromatography. The effects of different drying techniques and extraction times on the recovery of CBs were examined. Nine U.K. retail vegetables were collected from supermarkets and analyzed. All of the CBs were detected in at least some of the commercial vegetables. Hexachlorobenzene (HCB) and 1,4-dichlorobenzene were the most frequently occurring compounds (in 89% and 61% of samples, respectively) and had the highest average concentrations (0.55 and 0.26 μg kg -1 of fresh weight, respectively)
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
