Comparison of various detection limit estimates for volatile sulphur compounds by gas chromatography with pulsed flame photometric detection

2006 ◽  
Vol 1136 (1) ◽  
pp. 89-98 ◽  
Author(s):  
Lionel J.J. Catalan ◽  
Victor Liang ◽  
Charles Q. Jia
Keyword(s):  
Gas Chromatography ◽  
Detection Limit ◽  
Sulphur Compounds ◽  
Photometric Detection ◽  
Volatile Sulphur Compounds ◽  
Flame Photometric Detection

scholarly journals Collection and Analysis of Butyltin Compounds in Air at Nanogram-Per-Cubic-Meter Levels

1996 ◽  
Vol 79 (1) ◽  
pp. 170-174 ◽  
Author(s):  
Kamal Swami ◽  
Rajinder S Narang
Keyword(s):  
Gas Chromatography ◽  
Detection Limit ◽  
Sodium Borohydride ◽  
Analytical Method ◽  
Capillary Gas Chromatography ◽  
Methylene Chloride ◽  
Photometric Detection ◽  
Flame Photometric Detection ◽  
Butyltin Compounds

Abstract An analytical method for determining butyltin chlo rides in air at low nanogram-per-cubic-meter levels was developed. Butyltin chlorides investigated were mono-n-butyltin trichloride (MBTC),di-n-butyltin dichloride (DBTC), and tri-n-butyltin chlo ride (TBTC). These tin chlorides were trapped on cartridges packed with Porapak-N, eluted with methylene chloride containing 0.3% HCI, hy dridized with sodium borohydride, and analyzed by capillary gas chromatography with flame photometric detection. On the basis of a 20 m3 sample, a detection limit of 0.05 ng/m3 can be achieved.

Determination of Allicin in Garlic and Commercial Garlic Products by Gas Chromatography with Flame Photometric Detection

1989 ◽  
Vol 72 (6) ◽  
pp. 917-920
Author(s):  
Koichi Saito ◽  
Masakazu Horie ◽  
Youji Hoshino ◽  
Norihide Nose ◽  
Emiko Mochizuki ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Detection Limit ◽  
Rapid Method ◽  
Diethyl Ether ◽  
Calibration Curve ◽  
Distilled Water ◽  
Photometric Detection ◽  
Flame Photometric Detection

Abstract A simple and rapid method has been developed for the determination of allicin in garlic and commercial garlic products by gas chromatography (GC) with flame photometric detection. Samples containing allicin are homogenized with distilled water and centrifuged. An aliquot of the superaate is cleaned up on an Extrelut column using diethyl ether as an eluant. The GC separation is carried out on a 1% OV-1 or 2% Advance DS+ H3P 0 4 column. The calibration curve was rectilinear in the range from 0.2 to 2.0 pg/mL. The overall recovery of allicin added to garlic and garlic products at 0.4 mg/g was more than 84% with a detection limit of 0.02 mg/g. Allicin was found in spices; whereas, no allicin was found in garlic products marketed as health foods.

Sign in / Sign up

Export Citation Format

Share Document