Preservation of organics : part III : stability of chlorophenols in preserved fish homogenates / by W.C. Li, H.B. Lee and A.S.Y. Chau. : En13-5/87-125E-PDF

"This report summarizes the results of a 2-part study for the preservation of chlorophenols in fish. Homogenates of a clean, laboratory-grown lake trout were individually spiked with a mixture of 20 chlorophenols so that the fortification level was 200 ng/g for each phenol. Another homogenate was prepared from a composite sample of 60 small naturally contaminated starry flounders collected from Fraser River, B.C. This sample was later shown to be contaminated by four native chlorophenols at levels below 20 ng/g. Subsamples of these two homogenates were then stored at -20°C in the dark for up to 15 weeks. Replicate samples were removed for analysis at 0-time, and 3, 6, 10 and 15 weeks after storage. The analysis of chlorophenols in fish involved soxhlet extraction, removal of fish lipids by GPC, back extraction of chlorophenols into K2CO3 solution, acetylation of phenols with acetic anhydride, silica gel column cleanup of the acetate derivatives, as well ask GC-ECD and GC-MSD analysis of the final extracts. In both cases, analytical results indicated no degradation of any chlorophenol in the preserved fish samples. Therefore, the integrity of chlorophenols in fish can be maintained for a minimum of 15 weeks if the samples are kept at -20°C in the dark"--Abstract, page ii.

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