Rapid gas-chromatographic determination of hydrocarbon types by selective absorption and flame ionization detection

1994 ◽  
Vol 348 (10) ◽  
pp. 650-653 ◽  
Author(s):  
E. Šepic ◽  
H. Leskovsek
Keyword(s):  
Chromatographic Determination ◽  
Selective Absorption ◽  
Flame Ionization Detection ◽  
Ionization Detection ◽  
Flame Ionization

The determination of the herbicide terbacil in asparagus spears by gas chromatography

1991 ◽  
Vol 71 (3) ◽  
pp. 915-921 ◽  
Author(s):  
Allan J. Cessna
Keyword(s):  
British Columbia ◽  
Gas Chromatography ◽  
Key Words ◽  
Chromatographic Determination ◽  
Application Rate ◽  
Asparagus Officinalis ◽  
Flame Ionization Detection ◽  
Ionization Detection ◽  
Flame Ionization

In a 2-yr study, asparagus spears from established plantings at two sites in British Columbia and one site in Ontario were analyzed for terbacil residues following preemergence and early postemergence applications of terbacil at 0.6, 1.1 and 2.2 kg ha−1. Gas chromatographic determination of terbacil residues using N-specific alkali flame ionization detection indicated that at one site, maximum terbacil residues in the preemergence samples were 14 ± 3 μg kg−1 for the 2.2 kg ha−1 application rate, whereas maximum residues in the early postemergence samples for the 2.2 kg ha−1 application rate were 493 ± 250 μg kg−1 at a second site. Recoveries of terbacil from fortified asparagus tissue were 96 ± 19%, 87.2 ± 11.9% and 83.3 ± 7.8% at 10, 50 and 100 μg kg−1, respectively. Key words: Asparagus officinalis L., terbacil, residues, gas chromatography, asparagus

Improved Cleanup and Derivatization for Gas Chromatographic Determination of Monosodium Glutamate in Foods

1983 ◽  
Vol 66 (6) ◽  
pp. 1528-1531 ◽  
Author(s):  
Hiroshi Nakanishi
Keyword(s):  
Glutamic Acid ◽  
Acid Derivative ◽  
Monosodium Glutamate ◽  
Chromatographic Determination ◽  
Flame Ionization Detection ◽  
Gas Chromatograph ◽  
Flame Ionization ◽  
Acetone Water ◽  
Chromatographic Procedure

Abstract A gas chromatographic procedure is described for determining monosodium glutamate (MSG) in several types of food. A sample is extracted with acetone- water (1 + 1). Acetone is evaporated and an aliquot of the extract is buffered with 1M NH4OH-1M NH4CI pH 9 solution, and chromatographed directly on a column of QAE Sephadex A-25 that has been pretreated with the same buffer. MSG is eluted with 0.1N HC1, and a portion of the eluate is evaporated to dryness and reacted with dimethylformamide( DMF)-dimethylacetal to form the glutamic acid derivative, which is injected into a gas chromatograph and measured by flame ionization detection. Recoveries of MSG from sample fortified at 5-500 mg ranged from 92.8 to 100%.

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