Gas Chromatographic Determinatiion of Monoethylene Glycol and Diethylene Glycol in
Chocolate Packaged in Regenerated Cellulose Film
Keyword(s):
Abstract A method for the quantitative determination of monoethylene glycol (MEG) and diethylene glycol (DEG) in chocolate is described. The procedure involves dissolving the chocolate in hot water, defatting with hexane, removing sugars by precipitation, and analyzing as trimethylsilyl (TMS) ether derivatives by capillary gas chromatography. The use of butan-l,4-dioI as an internal standard corrects for recovery, which is between 50 and 60%, to give a relative standard deviation of 10 -11 % for the determination of both glycols at the level of 50 mg/kg. The presence of MEG and DEG in chocolate is confirmed by full scanning gas chromatography/mass spectrometry of the TMS derivatives
2005 ◽
Vol 88
(5)
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pp. 1404-1412
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2000 ◽
Vol 83
(5)
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pp. 1082-1086
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2006 ◽
Vol 45
(9)
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pp. 3029-3035
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2005 ◽
Vol 536
(1-2)
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pp. 237-244
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2013 ◽
Vol 2013
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pp. 1-5
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