High-speed liquid chromatographic determination of o-phenylphenol residues in citrus products

A method is presented for the quantitative analysis of o-phenylphenol residues in citrus oils, encapsulated flavors, and dried meal. The method utilizes high-speed liquid chromatography for the determination after specific sample preparations for each material. These preparations include hexane extraction of acidified basic extracts or steam distillation and extraction. The limit of the analysis is less than 1 ppm with an analysis time of less than 45 min.