TY - JOUR
AU - Holder, James, W
AB - Abstract Flour and biscuit samples from a school lunch program were analyzed for ethylene dibromide (EDB). Flour samples were extracted with hexane at room temperature with maximum extraction of EDB in 4 days. Biscuits were extracted by steam distillation with hexane; optimum recoveries were obtained by a triple extraction of the sample. Recoveries of EDB from flour and biscuits ranged from 85 to 103% as determined by gas-liquid chromatography on a 15% OV-17 column and a 63Ni electron capture detector. Random samples were confirmed by gas chromatography- mass spectrometry. From <8 ppb to 4 ppm EDB were determined in flour and <0.5 ppb to 260 ppb in biscuits. Possible sources for the higher values are discussed. This content is only available as a PDF. © Journal of the Association of Official Analytical Chemists This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model)
TI - Ethylene Dibromide Residues in Biscuits and Commercial Flour
JF - Journal of AOAC International
DO - 10.1093/jaoac/64.5.1252
DA - 1981-09-01
UR - https://www.deepdyve.com/lp/oxford-university-press/ethylene-dibromide-residues-in-biscuits-and-commercial-flour-hAjYqKFniT
SP - 1252
EP - 1254
VL - 64
IS - 5
DP - DeepDyve
ER -