title: Ethylene dibromide residues in biscuits and commercial flour.
abstract: Flour and biscuit samples from a school lunch program were analyzed for ethylene dibromide (EDB). Flour samples were extracted with hexane at room temperature with maximum extraction of EDB in 4 days. Biscuits were extracted by steam distillation with hexane; optimum recoveries were obtained by a triple extraction of the sample. Recoveries of EDB from flour and biscuits ranged from 85 to 103% as determined by gas-liquid chromatography on a 15% OV-17 column and a 63Ni electron capture detector. Random samples were confirmed by gas chromatography-mass spectrometry. From less than 8 ppb to 4 ppm EDB were determined in flour and less than 0.5 ppb to 260 ppb in biscuits. Possible sources for the higher values are discussed.
mesh_terms: D001939:Bread / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods; D015946:Ethylene Dibromide / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D006842:Hydrocarbons, Brominated / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis*
chemical_list: D006842:Hydrocarbons, Brominated; D010573:Pesticide Residues; D015946:Ethylene Dibromide