Headspace--gas chromatographic determination of inorganic bromide residues in vegetables.
This study describes a headspace gas-chromatographic method for the quantitative determination of inorganic bromide in vegetables. Different parameters influencing the reaction of the bromide ion into 2-bromoethanol have been investigated. The analysis of 2-bromoethanol is performed by the headspace--electron capture--gas chromatographic technique using a fused silica capillary column CP wax 52 CB. Recoveries of 99.75% +/- 4.1% have been obtained for bromide concentrations of 5 up to 350 mg/kg. Sixty-nine samples have been analysed by this method. The results are in good agreement with the normal bromide extraction method. The absolute detection limit is 2 ng corresponding to 0.5 mg Br-/kg for a slit ratio of 1:10.
Institute of Hygiene and Epidemiology, Food Division, Brussels, Belgium.
W
W
Van Rillaer
H
H
Beernaert
W
W
Dejonckheere
D001965:Bromides / Q000032:analysis* / Q000378:metabolism; D002849:Chromatography, Gas; D004350:Drug Residues / Q000032:analysis*; D000431:Ethanol / Q000031:analogs & derivatives / Q000032:analysis / Q000378:metabolism; D005027:Ethylene Oxide; D013464:Sulfuric Acids; D013696:Temperature; D013997:Time Factors; D014675:Vegetables / Q000032:analysis*
D001965:Bromides; D013464:Sulfuric Acids; D000431:Ethanol; D005027:Ethylene Oxide; C025475:ethylene bromohydrin