Use of Closed-System Vacuum Distillation for Isolation of Moderately Volatile Compounds

1981 ◽  
Vol 64 (3) ◽  
pp. 769-771
Author(s):  
Daniel H Daniels ◽  
Charles R Warner ◽  
Thomas J Birkel
Keyword(s):  
Volatile Compounds ◽  
Vacuum Distillation ◽  
Choline Chloride ◽  
Azeotropic Distillation ◽  
Distillation Method ◽  
Ionization Detector ◽  
Aqueous Methanol ◽  
Ethylene Chlorohydrin ◽  
Flame Ionization ◽  
The Matrix

Abstract A rapid, efficient vacuum distillation method has been used to quantitatively determine moderately volatile compounds in food-related samples. The following components and matrices were studied: 1,4-dioxane in polysorbate 65 and choline chloride; ethylene chlorohydrin in choline chloride, choline bitartrate, and cumin; and epichlorohydrin, 1,3-dichloro-2-propanol, and l-chloro-2-propanol in cornstarch. The matrix is slurried with water or aqueous methanol, frozen, and subjected to vacuum distillation. The distillate, which is free of salts and nonvolatile matrix components, is chromatographed on a gas chromatographic column and quantitated using a flame ionization detector. Foaming, which is a problem with purge and trap and azeotropic distillation procedures, does not occur. Recoveries of the components ranged from 85 to 101% at levels of 0.5-600 ppm

Determination of Styrene Migration from Food-Contact Polymers into Margarine, Using Azeotropic Distillation and Headspace Gas Chromatography

1983 ◽  
Vol 66 (5) ◽  
pp. 1067-1073
Author(s):  
Sandra L Varner ◽  
Charles V Breder ◽  
Thomas Fazio
Keyword(s):  
Gas Chromatography ◽  
Azeotropic Distillation ◽  
Flame Ionization Detector ◽  
Headspace Gas Chromatography ◽  
Ionization Detector ◽  
Migration Studies ◽  
Flame Ionization ◽  
Quantitation Limit ◽  
Headspace Gas

Abstract Migration studies were conducted to determine the quantity of styrene that migrates from polymers into fatty foods, specifically margarine. Azeotropic distillation was used to isolate styrene from the margarine. Headspace gas chromatography with a Chromosorb 104 column and a flame ionization detector was used for quantitation. The quantitation limit for the method was about 25 ppb (wt/wt) styrene in margarine. On the average, greater than 90% of the styrene was recovered. Several commercial margarines were examined. The method and results of the migration studies are presented. There was no detectable migration of styrene into margarine.

scholarly journals Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate

OENO One ◽  
2004 ◽  
Vol 38 (4) ◽  
pp. 225 ◽  
Author(s):  
Maria Gerogiannaki-Christopoulou ◽  
Nikolaos V. Kyriakidis ◽  
Panagiotis E. Athanasopoulos
Keyword(s):  
Citric Acid ◽  
Vitis Vinifera ◽  
Volatile Compounds ◽  
Internal Standard ◽  
Grape Pomace ◽  
Grape Variety ◽  
Ionization Detector ◽  
Flame Ionization ◽  
Grape Varieties

<p style="text-align: justify;">Agrape pomace distillate was produced from 4 Greek white grape varieties (<em>Vitis vinifera</em> L.). Pomace was fermented with and without addition of citric acid, acting as an antibacterial agent, during fermentation. Fermented grape pomace was distilled in a traditional copper distillation apparatus.. Five major volatile compounds, including methanol, were measured. Pentanol-3 was used as an internal standard. Flame ionization detector (FID) coupled to capillary gas chromatography was used for determination of five volatile distillate components. The addition of citric acid resulted in the reduction of methanol content by about 15%. All the other components studied did not affect in any appreciable degree.</p>

Direct Blood-Injection Method for Gas Chromatographic Determination of Alcohols and Other Volatile Compounds

1971 ◽  
Vol 17 (2) ◽  
pp. 82-85 ◽  
Author(s):  
Naresh C Jain
Keyword(s):  
Sample Preparation ◽  
Volatile Compounds ◽  
Low Cost ◽  
Internal Standard ◽  
Chromatographic Determination ◽  
Gas Chromatograph ◽  
Ionization Detector ◽  
Flame Ionization ◽  
Blood Injection

Abstract An extremely simple, rapid method is described for simultaneously determining methanol, ethanol, acetone, isopropanol, and low-boiling hydrocarbons associated with glue sniffing. Less than 1 µl of blood, mixed with an internal standard, is injected directly into a low-cost gas chromatograph equipped with a flame-ionization detector. No extraction, distillation, and (or) sample preparation is required, and the method is sensitive to less than 10 µg of alcohol per ml.

scholarly journals Volatile Metabolites in Liverworts of Ecuador

Metabolites ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 92 ◽  
Author(s):  
Eduardo Valarezo ◽  
Oswaldo Tandazo ◽  
Kathia Galán ◽  
Jandry Rosales ◽  
Ángel Benítez
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Caryophyllene Oxide ◽  
Ionization Detector ◽  
Volatile Metabolites ◽  
Flame Ionization ◽  
Germacrene D

Volatile metabolites from Frullania brasiliensis Raddi, Herbertus juniperoideus (Sw.) Grolle, Leptoscyphus hexagonus (Nees) Grolle, and Syzygiella anomala (Lindenb. & Gottsche) Steph collected in the south of Ecuador were investigated. Volatile secondary metabolites were extracted by hydrodistillation and analyzed by gas chromatography/flame ionization detector (GC/FID) and Gas chromatography/Mass spectrometry (GC/MS). Sixty-seven volatile compounds were identified in the four species, which represent between 80.12–90.17% of the total chemical composition. The major components were τ-muurolol (32.14%) and Germacrene-D (11.98%) in the essential oil of F. brasiliensis, bicyclogermacrene (18.23%), and Caryophyllene oxide (15.29%) in the oil of H. juniperoideus, Cabreuva oxide D (33.77%) and Elemol (18.55%) in the oil of Leptoscyphus hexagonus, and Silphiperfola-5,7(14)-diene (25.22%) and Caryophyllene oxide (8.98%) in the oil of Syzygiella anomala. This is the first report on volatile compounds for the species Herbertus juniperoideus, Leptoscyphus hexagonus, and Syzygiella anomala.

Gas Chromatographic Determination of 1,4-Dioxane in Polysorbate 60 and Polysorbate 80

1979 ◽  
Vol 62 (4) ◽  
pp. 931-936
Author(s):  
Thomas J Birkel ◽  
Charles R Warner ◽  
Thomas Fazio
Keyword(s):  
Quantitative Determination ◽  
Vacuum Distillation ◽  
Chromatographic Method ◽  
Chromatographic Determination ◽  
Polysorbate 80 ◽  
Flame Ionization ◽  
The Matrix ◽  
Carrier Solvent ◽  
Gas Chromatographic Method

Abstract A gas chromatographic method is presented for the quantitative determination of 1,4- dioxane in polysorbate 60 and polysorbate 80. Dioxane is isolated from the matrix by closedsystem vacuum distillation with water as the carrier solvent. The distillate is chromatographed on Chromosorb 104 and detected by flame ionization. Recoveries of dioxane from polysorbate 60 samples fortified at 0.5, 1, 2, and 20 ppm averaged 90, 91, 85, and 75%, respectively. Recoveries from polysorbate 80 fortified at the same levels averaged 100, 88, 95, and 95%, respectively. Samples of polysorbate 60 and polysorbate 80 were found to contain from 5.5 to 378 ppm dioxane.

scholarly journals Contribution of some grape-derived aromatic compounds to the primary aroma in red wines from cv. Caiño Tinto, cv. Caiño Bravo and cv. Caiño Longo grapes

2007 ◽  
Vol 146 (3) ◽  
pp. 325-332 ◽  
Author(s):  
M. VILANOVA ◽  
S. CORTÉS ◽  
J. L. SANTIAGO ◽  
C. MARTÍNEZ ◽  
E. FERNÁNDEZ
Keyword(s):  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Principal Component ◽  
Red Wines ◽  
Ionization Detector ◽  
Good Separation ◽  
Flame Ionization ◽  
Hydrolysis Of

SUMMARYThe free volatile compounds of two successive vintages of cv. Caiño Tinto, Caiño Bravo and Caiño Longo red wines, together with the volatile compounds released after the enzymatic hydrolysis of their glycosidically bound forms, were identified and quantified by gas chromatography using a flame ionization detector (GC/FID). All these wines possessed the same free volatile compounds; Caiño Longo wines showed the highest concentrations and Caiño Tinto wines the lowest. In all cases, the release of the bound forms of these compounds may contribute to the final aroma, from both a qualitative standpoint (with the appearance of free 4-terpineol, nerol and geraniol) and quantitative standpoint (notable increases were recorded for most of the compounds detected). The principal component analysis (PCA) showed a good separation of the different wine cultivars and vintages. Caiño Tinto wines were more homogeneous between vintages than the others.

Sign in / Sign up

Export Citation Format

Share Document