Abstract
Abstract A headspace method has been developed for the rapid, safe determination of methyl bromide (MeBr) in raw and processed nuts. Fifty grams of frozen nut meats is blended 3 min at high speed in 200-250 mL aqueous solution in a sealed 1 L blender cup fitted with a septum port on its cover. The cup is equilibrated 10 min in a 25C water bath. Two 250 ±150 μL aliquots of the sample headspace gas are sequentially removed with a gas-tight syringe and injected into a dual column/ dual detector gas chromatograph. One determination is made with a GS-Q wide-bore capillary column and a Hall electrolytic conductivity detector, the other with a packed column, 20% OV-101 on Chromosorb W(HP), and a 63Ni electron capture detector. The average variation for the manual injections is about 5% for both column/detector systems. To prevent random emission of MeBr during the determination, dated standards, headspace wastes, and electron capture detection effluent are passed through liquid traps. The overall recovery of MeBr from fortified samples is about 40%; the coefficient of variation is 29%. Eighteen assorted nut samples were analyzed on both systems at a quantitation limit of ᑉ100 ng/g; no detectable MeBr was found.
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