Jensen K G
Division of Chemical Contaminants, National Food Agency of Denmark, Søborg.
Z Lebensm Unters Forsch. 1988 Dec;187(6):535-40. doi: 10.1007/BF01042385.
A simple, sensitive and fast method (taking only 4-5 h) for the determination of residues of ethylene oxide (EO) and its reaction product, ethylene chlorohydrin (ECH), is described. For the analysis sodium hydroxide is added to the sample where ECH is transformed to EO. This is followed by the distillation of EO into dilute sulphuric acid containing sodium iodide, whereby EO is converted into ethylene iodohydrin (EIH). The EIH content is determined by gas chromatography using electron capture detection. The method has proved to be applicable to the analysis of low residue levels (less than 0.05 mg/kg, calculated as EO) in various foods, including processed foods. The collaborative studies carried out with four food products in six laboratories were remarkably successful with regard to repeatability of the method and reproducibility of the results. The recoveries of ECH were 50%-60%. In the 204 food products examined EO residues were found in 96 samples at concentration levels between 0.05 mg/kg and 1800 mg/kg.
本文描述了一种简单、灵敏且快速的方法（仅需4 - 5小时），用于测定环氧乙烷（EO）及其反应产物氯乙醇（ECH）的残留量。分析时，向样品中加入氢氧化钠，使ECH转化为EO。接着将EO蒸馏到含有碘化钠的稀硫酸中，从而使EO转化为碘乙醇（EIH）。通过使用电子捕获检测的气相色谱法测定EIH含量。该方法已证明适用于分析各种食品（包括加工食品）中的低残留水平（以EO计，低于0.05 mg/kg）。在六个实验室对四种食品进行的协同研究在方法的重复性和结果的再现性方面非常成功。ECH的回收率为50% - 60%。在所检测的204种食品中，有96个样品检测到EO残留，浓度水平在0.05 mg/kg至1800 mg/kg之间。
