รายละเอียดเอกสาร

This method describes the identification and quantitative determination of a volatile organic contaminant in edible oils using GC-MS. This method is suitable for identification of the following compound classes: saturated halogenated hydrocarbons; un-saturated halogenated hydrocarbons; esters; aldehydes; alcohols; amines; ketones; ethers; cyclic and aromatic com-pounds; nitrogen compounds; acrylates; etc. The method has been evaluated for the 1–0 mg/kg range and is not applicable to very volatile or nonvolatile chemicals. The concentration of chemicals that may react with the edible oil or one of its natural components cannot be determined using this method.