Determination of ethylene oxide in foodstuffs using headspace gas chromatography mass spectrometry (HS-GC-MS)
- Determination of ethylene oxide in foodstuffs using headspace gas chromatography mass spectrometry (HS-GC-MS)
- 이수진; 김해동; 표희수
- Ethylene oxide; HS-GC-MS
- Issue Date
- To convert reduced ethylene oxide in foodstuff into 2-chloroethanol the pH of samples was to below pH 2 by adding 2 drops 36 % HCl. This method carried out using headspace gas chromatography mass spectrometry (HS-GC-MS). The established extract condition was added 2 g of NaCl, at 80 ℃ of incubation temperature, for 30 min incubation time and injected 1.5 mL of headspace in sample to GC. The calibration curves were obtained standard solution and showed good linearity with correlation coefficient over 0.99. The range of concentration was 0.022 – 1.10 μg mL-1. The limit of detection (LOD) is 0.022 μg mL-1. The precision and accuracy of the method determined as the repeatability (n = 5) of three concentration levels within a day and between 5 days. Precision is from 4.83 % (high level, at 1100 μgmL-1 in intraday) to 18.0 % (low level, at 0.055 μgmL-1 in intraday). Accuracy is from 91.89 % (low level, at 0.055 μgmL-1 in intraday) to 102.72 % (high level, at 1.10 μgml-1 in intraday. To know repeatability of this method applied samples were analyzed to repeat 3 times.
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