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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
 

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Analysis of vinylidene chloride and 1-chlorobutane in foods packaged with polyvinylidene chloride casing films by headspace gas chromatography/ mass spectrometry (GC/MS).

A headspace gas chromatography/ mass spectrometry method was developed for the simultaneous determination of vinylidene chloride and 1-chlorobutane in foods packaged with polyvinylidene chloride casing films. The solid foodstuff was homogenized with an equal mass of distilled water. The homogenate was incubated for 1 h at 90 degrees C in a sealed headspace vial, and the headspace gas was then analysed by gas chromatography/ mass spectrometry in selected ion-monitoring mode using a bonded porous polymer-coated capillary column. The recovery rates of vinylidene chloride and 1-chlorobutane in foodstuffs were 94.5-103.9 and 85.8-120.3%, respectively. Among 13 samples tested, vinylidene chloride was detected at 0.001-0.020 microg g(-1) in 11 foodstuffs, and 1-chlorobutane was detected at 0.004-0.040 microg g(-1) in all 13 foodstuffs. Furthermore, vinylidene chloride was detected at 0.04 microg g(-1) in one casing film, and 1-chlorobutane was detected in all casing films. The results indicate that these compounds migrated from the casing films into the foodstuffs.[1]

References

  1. Analysis of vinylidene chloride and 1-chlorobutane in foods packaged with polyvinylidene chloride casing films by headspace gas chromatography/mass spectrometry (GC/MS). Ohno, H., Kawamura, Y. Food additives and contaminants. (2006) [Pubmed]
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