Gas-liquid chromatographic determination of vinyl chloride in alcoholic beverages, vegetable oils, and vinegars.
Vinyl chloride in foods is determined by gas-liquid chromatography either by direct injection of vinegars and alcoholic beverages or by headspace analysis of vegetable oils. The lower limit of detection is 10-15 ng/ml for direct injection and 1-10 ppb for headspace analysis. Confirmation by gas chromatography-mass spectrometry, single ion monitoring at m/c 62, is possible at 50 ppb for either method. The levels of vinyl chloride bottles were 0.0-1.6 mu-g/ml for alcoholic beverages, 0.0-8.4 mu-g/ml for vinegars, and 0.3-3.3 ppm for peanut oil.
D000085:Acetates / Q000032:analysis*; D000434:Alcoholic Beverages / Q000032:analysis*; D010367:Arachis / Q000032:analysis; D002849:Chromatography, Gas; D005506:Food Contamination / Q000032:analysis*; D013058:Mass Spectrometry; D008722:Methods; D009821:Oils / Q000032:analysis*; D014675:Vegetables / Q000032:analysis; D014752:Vinyl Chloride / Q000032:analysis*; D014753:Vinyl Compounds / Q000032:analysis*
D000085:Acetates; D009821:Oils; D014753:Vinyl Compounds; D014752:Vinyl Chloride