Headspace gas chromatographic method for determination of methyl bromide in food ingredients

Journal Article · Fri Nov 01 04:00:00 EST 1985 · J. Assoc. Off. Anal. Chem.; (United States)

OSTI ID:5735135

DeVries, J W; Broge, J M; Schroeder, J P; Bowers, R H; Larson, P A; Burns, N M

A headspace gas chromatographic (GC) method, which can be automated, has been developed for determination of methyl bromide. This method has been applied to wheat, flour, cocoa, and peanuts. Samples to be analyzed are placed in headspace sample vials, water is added, and the vials are sealed with Teflon-lined septa. After an appropriate equilibration time at 32 degrees C, the samples are analyzed within 10 h. A sample of the headspace is withdrawn and analyzed on a gas chromatograph equipped with an electron capture detector (ECD). Methyl bromide levels were quantitated by comparison of peak area with a standard. The standard was generated by adding a known amount of methyl bromide to a portion of the matrix being analyzed and which was known to be methyl bromide free. The detection limit of the method was 0.4 ppb. The coefficient of variation (CV) was 6.5% for wheat, 8.3% for flour, 3.3% for cocoa, and 11.6% for peanuts.

• Research Organization: General Mills, Inc., Minneapolis, MN
• OSTI ID: 5735135
• Journal Information: J. Assoc. Off. Anal. Chem.; (United States), Journal Name: J. Assoc. Off. Anal. Chem.; (United States) Vol. 6; ISSN JANCA
• Country of Publication: United States
• Language: English

Related Subjects

510200* -- Environment
Terrestrial-- Chemicals Monitoring & Transport-- (-1989)
54 ENVIRONMENTAL SCIENCES
BROMINATED ALIPHATIC HYDROCARBONS
CEREALS
CHEMICAL ANALYSIS
CHROMATOGRAPHY
CONTAMINATION
FLOUR
FOOD
GAS CHROMATOGRAPHY
GRASS
HALOGENATED ALIPHATIC HYDROCARBONS
ORGANIC BROMINE COMPOUNDS
ORGANIC COMPOUNDS
ORGANIC HALOGEN COMPOUNDS
PEANUTS
PLANTS
SEEDS
SEPARATION PROCESSES
WATER SUPPLY
WHEAT