An Improved Method for the Determination of 1, 1 - Dimethyl Hydrazine in Apple and Cherry Products
| Autor: | W. Harvey Newsome, Peter Collins |
|---|---|
| Rok vydání: | 1988 |
| Předmět: |
Detection limit
Residue (complex analysis) Chromatography Chemistry Health Toxicology and Mutagenesis Public Health Environmental and Occupational Health Soil Science Improved method Mass spectrometry Pollution Analytical Chemistry Dimethyl hydrazine Pentafluorobenzamide Environmental Chemistry Gas chromatography Waste Management and Disposal Water Science and Technology |
| Zdroj: | International Journal of Environmental Analytical Chemistry. 34:155-166 |
| ISSN: | 1029-0397 0306-7319 |
| Popis: | A method, improved with respect to quantitation limit and sample output is described for determining 1,1-dimethylhydrazine in foods by gas chromatography of the pentafluorobenzamide. Recoveries from cherries and apples spiked at from 0.5–100 ppb averaged 84% and 82%, respectively, while apple juice yielded an average of 87% at 6 levels from 0.1–100ppb. A CV of 4.1% was observed from 11 replicates of apple juice spiked at 10 ppb and analysed over 3 days. The minimum detection limit was 0.04 ppb in apple juice and 0.20 ppb in apples or cherries. A survey of 55 commercial apple and cherry products showed the highest levels and incidence of occurrence in apple sauce and pie filling, with a mean residue of 31 ppb. The identity and amount found in selected samples was verified by mass spectrometry. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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