Abstract:

An analytical method has been developed for the determination of 8 organochlorine pesticides in chili sauce
samples. Samples were treated by matrix solid phase dispersion (MSPD) to remove most interferences such as fat and
sterols, and then cleaned up by on-line gel permeation chromatography. The analysis was performed by gas chromatography
with electron capture detection (GC-ECD). The correlation coefficient for the standard curves was 0.999 1–0.999 6, the
recoveries obtained by standard addition method were between 74.58% and 102.86% and the intra-day RSD was lower than
5.45% (n = 5). The limits of detection (LOD) ranged from 0.40 to 1.20 μg/kg. This method is characterized by low detection
limit, high sensitivity, rapidity and accuracy, so that it can be used to detect organochlorine pesticide residues in chili sauce.

Key words: gas chromatography, organochlorine pesticide, matrix solid phase dispersion (MSPD), gel permeation chromatography (GPC), chili sauce