Determination of methylene chloride, ethylene dichloride, and trichloroethylene as solvent residues in spice oleoresins, using vacuum distillation and electron capture gas chromatography.
A quantitative gas chromatographic (GC) method is described for the determination of residual methylene chloride, ethylene dichloride, and trichloroethylene in spice oleoresins. The proposed method involves vacuum distillation in a closed system with toluene as a carrier solvent. Quantitation by electron capture GC on Porapak Q is facilitated by water extraction and by the addition of trans-1,2-dichloroethylene as an internal standard. Recoveries from oleoresins spiked at 30, 15, and 6 ppm ranged from 93 to 102%. To assess the possibility of interference from spice volatiles, the procedure was applied to 17 different spice oleoresins from 3 different manufacturers. No interferences were found, but methylene chloride levels up to 83 ppm and ethylene dichloride levels up to 23 ppm were detected. Trichloroethylene was not detected in any of the oleoresins.
D002849:Chromatography, Gas; D003212:Condiments / Q000032:analysis*; D005025:Ethylene Dichlorides / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D005525:Food-Processing Industry; D006843:Hydrocarbons, Chlorinated / Q000032:analysis*; D008752:Methylene Chloride / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis; D012997:Solvents; D014241:Trichloroethylene / Q000032:analysis
D005025:Ethylene Dichlorides; D006843:Hydrocarbons, Chlorinated; D010936:Plant Extracts; D012997:Solvents; D014241:Trichloroethylene; D008752:Methylene Chloride