Procedure for supercritical fluid extraction and gas chromatographic determination of chlorinated fatty acid bleaching adducts in flour and flour-containing food items utilizing acid hydrolysis-methylation and Florisil column cleanup techniques

Abstract

The identification of chlorinated fatty acid adducts formed during the bleaching of flour with chlorine and chlorine dioxide was previously accomplished utilizing chemical ionization mass spectrometry. The current, and subsequent, research has culminated in the formation of a method that has been used to quantify sir different classes of isomers of these adducts in flour and flour-containing table-ready food items. The bleaching adducts were extracted with supercritical carbon dioxide and purified via acid hydrolysis-methylation and Florisil column chromatography. Determination was accomplished with gas chromatography using electrolytic conductivity detection (GC-ELCD)