title: Determination of ethylene dibromide in foods and grains by high resolution capillary gas chromatography with electron capture detection.
abstract: Ethylene dibromide (EDB) levels in food samples were determined by gas chromatography with a high-resolution capillary column and electron capture detector. The capillary column used was 3 mm id X 25 m cross-linked 5% phenylmethyl silicone. Column temperature was set at 40 degrees C by a coolant containing carbon dioxide gas. Optimum temperatures of the injection port and detector were 200 and 350 degrees C, respectively. The detection limit was 0.5 ppb and linear from 1 to 20 pg on the dynamic range. EDB residues in food samples were extracted with n-hexane by steam distillation. A few impurity peaks appeared near EDB on the chromatogram; however, the EDB peak was resolved. Recoveries of EDB from wheat and brown rice ranged from 66.1 to 99.6%. EDB was detected in 3 samples of imported wheat at a range of 0.74-1.70 ppb, and was not detected at all in 37 samples. The EDB remaining in EDB-fortified cookies after baking was examined. The amounts of EDB were reduced to 30 to 50% of the original amounts by kneading the dough, and to below 1.5% by baking.
mesh_terms: D002849:Chromatography, Gas; D003296:Cooking; D002523:Edible Grain / Q000032:analysis*; D004563:Electrochemistry; D015946:Ethylene Dibromide / Q000032:analysis*; D005504:Food Analysis; D006842:Hydrocarbons, Brominated / Q000032:analysis*; D007202:Indicators and Reagents; D012275:Oryza / Q000032:analysis; D014908:Triticum / Q000032:analysis
chemical_list: D006842:Hydrocarbons, Brominated; D007202:Indicators and Reagents; D015946:Ethylene Dibromide