Abstract
A direct method for the determination of biacetyl in butter and margarine by sensitized room temperature phosphorescence (SRTP) is described. After dissolution of the sample in hexane, biacetyl is isolated by distillation, and its native phosphorescence is sensitized by a non-polar linear furocoumarin, 4′5′-dihydro-3-carbethoxypsoralen. The limit of detection is 0.05 ng ml −1 biacetyl, with a linear response from 1 × 10 −4 to 1 μg ml −1 ( r = 0.999). The RSD is 3.5% at 100 ng ml −1.
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