On-Column Temperature Programming in Gas Chromatography Using Temperature Gradients along the Capillary Column

1995 ◽  
Vol 33 (10) ◽  
pp. 541-550 ◽  
Author(s):  
J. B. Phillips ◽  
V. Jain
Keyword(s):  
Gas Chromatography ◽  
Capillary Column ◽  
Temperature Gradients ◽  
Temperature Programming ◽  
Column Temperature

Determination of Ethylene Dibromide in Foods and Grains by High Resolution Capillary Gas Chromatography with Electron Capture Detection

1986 ◽  
Vol 69 (1) ◽  
pp. 97-100
Author(s):  
Yoshimasa Konishi ◽  
Seisaku Yoshida ◽  
Akio Nakamura
Keyword(s):  
Gas Chromatography ◽  
High Resolution ◽  
Electron Capture ◽  
Capillary Column ◽  
Dynamic Range ◽  
Brown Rice ◽  
Food Samples ◽  
Electron Capture Detection ◽  
Column Temperature ◽  
Ethylene Dibromide

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 × 25 m cross-linked 5% phenylmethyl silicone. Column temperature was set at 40°C by a coolant containing carbon dioxide gas. Optimum temperatures of the injection port and detector were 200 and 350°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.

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