DeVries J W, Broge J M, Schroeder J P, Bowers R H, Larson P A, Burns N M
J Assoc Off Anal Chem. 1985 Nov-Dec;68(6):1112-6.
A headspace gas chromatographic (GC) method, which can be automated, has been developed for determination of methyl bromide. This method has been applied to wheat, flour, cocoa, and peanuts. Samples to be analyzed are placed in headspace sample vials, water is added, and the vials are sealed with Teflon-lined septa. After an appropriate equilibration time at 32 degrees C, the samples are analyzed within 10 h. A sample of the headspace is withdrawn and analyzed on a gas chromatograph equipped with an electron capture detector (ECD). Methyl bromide levels were quantitated by comparison of peak area with a standard. The standard was generated by adding a known amount of methyl bromide to a portion of the matrix being analyzed and which was known to be methyl bromide free. The detection limit of the method was 0.4 ppb. The coefficient of variation (CV) was 6.5% for wheat, 8.3% for flour, 3.3% for cocoa, and 11.6% for peanuts.
已开发出一种可自动化的顶空气相色谱（GC）法用于测定甲基溴。该方法已应用于小麦、面粉、可可和花生。待分析的样品置于顶空进样瓶中，加入水，并用衬有聚四氟乙烯的隔垫密封小瓶。在32℃下经过适当的平衡时间后，在10小时内对样品进行分析。抽取顶空样品并在配备电子捕获检测器（ECD）的气相色谱仪上进行分析。通过将峰面积与标准品进行比较来定量甲基溴水平。标准品是通过向一部分已知不含甲基溴的被分析基质中加入已知量的甲基溴而产生的。该方法的检测限为0.4 ppb。小麦的变异系数（CV）为6.5%，面粉为8.3%，可可为3.3%，花生为11.6%。
