2-chloroethyl fatty acid esters as indicators of 2-chloroethanol in black walnuts, seasoning mixes, and spices.
Residues of 2-chloroethyl fatty acid esters (CEEs) and 2-chloroethanol (ECH), by-products of ethylene oxide fumigation, were determined in black walnuts, seasoning mixes, and spices. Extracts containing ECH and CEE were cleaned up by previously described procedures, and residue levels were quantitatively determined using a gas chromatograph equipped with a halogen-selective electrolytic conductivity detector. All food products that contained CEE residues also contained ECH. ECH residues ranged from less than 0.2 to 880 ppm and were less than 0.2-7 times the CEE levels found.
Yurawecz
M P
MP
Food and Drug Administration, Division of Food Chemistry and Technology, Washington, DC 20204.
D002728:Chlorohydrins / Q000032:analysis*; D002849:Chromatography, Gas; D003212:Condiments / Q000032:analysis*; D004952:Esters; D005023:Ethylene Chlorohydrin / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D007202:Indicators and Reagents; D009754:Nuts / Q000032:analysis*
D002728:Chlorohydrins; D004952:Esters; D005227:Fatty Acids; D007202:Indicators and Reagents; D005023:Ethylene Chlorohydrin