Determination of styrene in olive oil by coevaporation, cold trap, and GC/MS/SIM

A new procedure to determine styrene in olive oil, a simulant of fatty food, is presented. The method is bred on the coevaporation of styrene with a solvent of low boiling point at 90 o C. The vapors obtained are condensed in a frozen syringe, and this liquid is injected in GC/MS/SIM mode. The method hr been validated using deuterated styrene (d s ) and α-methylstyrene as internal standards. The detection limit is 10 μg/kg with a relative standard deviation (RSD) of 5% for 50 μg/kg styrene in olive oil