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Safety Information

47330-U

Supelco

PCB Congener Mix 1

10 μg/mL each component in isooctane, certified reference material

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EC Number:
208-759-1
UNSPSC Code:
77101502
NACRES:
NA.24

grade

certified reference material

Quality Level

100

CofA

current certificate can be downloaded

feature

standard type calibration

packaging

ampule of 10 mL

concentration

10 μg/mL each component in isooctane

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

environmental

format

multi-component solution

storage temp.

2-30°C

Related Categories

Application

PCB Congener Mix 1 is used as an analytical standard for the post degradation analysis of polychlorinated biphenyls (PCBs) in dry fermented sausages and in meat emulsions of a frankfurter type using gas chromatography-mass spectrometry technique and gas chromatography (GC)-micro electron capture detector (μECD).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Analyte

Description
    2,6-Dichlorobiphenyl
    2,2′,3,4,4′,5,5′-Heptachlorobiphenyl
    2,2′,3,4,4′,5′-Hexachlorobiphenyl
    2,2′,4,4′,5,5′-Hexachlorobiphenyl
    2,2′,5,5′-Tetrachlorobiphenyl
    2,4,4′-Trichlorobiphenyl

Signal Word

Danger

Hazard Statements

H225,H304,H315,H336,H410

Hazard Classifications

Aquatic Acute 1 - Aquatic Chronic 1 - Asp. Tox. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Central nervous system

WGK

WGK 2

Flash Point(F)

10.4 °F

Flash Point(C)

-12 °C

Regulatory Information

监管及禁止进口产品

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Degradation of PCBs in a frankfurter-type meat emulsion: Effects of a meat starter, its proteins extract and thermal treatments
Lusnic M, et al.
Food And Chemical Toxicology, 50(8), 2643-2647 (2012)
Degradation of PCBs in dry fermented sausages during drying/ripening
Polak LM, et al.
Food Chemistry, 213, 446-250 (2016)

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