On-line steam distillation/purge and trap analysis of halogenated, nonpolar, volatile contaminants in foods.
An on-line, steam distillation/purge and trap gas chromatographic procedure is described for determination of halogenated analytes in foods and beverages. Recoveries were generally >80% (versus aqueous standards) from vegetable oil, flour, root beer, cream (10% butter fat), and milk spiked at 1-3 micrograms/kg for each of the 32 analytes studied. Analytes ranged in volatility from vinyl chloride to 1,2,3,4-tetrachlorobenzene. Repeatabilities from aqueous standards were <10% for most analytes. For a 1 g food sample, method detection limits ranged from 0.02 to 0.2 micrograms/kg for the 32 analytes. Reduced recoveries for less volatile analytes, however, occurred when steam-distillable, nonpolar food components were carried to the sparger. This effect was observed for citrus beverages containing steam-volatile limonene, roasted and ground coffees, and some salad dressings. The method was applied to a variety of foods.
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Health Canada, Health Protection Branch, Ottawa, ON, Canada.
Lacroix
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D002849:Chromatography, Gas / Q000295:instrumentation / Q000379:methods*; D004867:Equipment Design; D005504:Food Analysis; D005506:Food Contamination; D006846:Hydrocarbons, Halogenated / Q000032:analysis*; D014835:Volatilization
D006846:Hydrocarbons, Halogenated