Headspace gas chromatographic analysis

Entz RC, Hollifield HC. 1982. Headspace gas chromatographic analysis of foods for volatile halocarbons. 

Vallejo-Cordoba B, Nakai S. 1993. Using a simultaneous factor optimization approach for detection of volatiles in milk by dynamic headspace gas chromatographic analysis. J Agric Food Chem 41(12) 2378-2384. 

Stolyarov BV, Nagimullina AG, Grigor eva TA, et al. 1987. [Generalized headspace gas-chromatographic analysis of waste waters and workplace air.] Zh Anal Khim 42(1) 132-138. (Russian)... 

Sugita, T Ishiwate H., Kawamura. Y., Baba, T., Umchara, T., Morita, S., Yamada, T. 1996. Headspace Gas Chromatographic Analysis of Residual Volatile Substances in Polystyrene Food Containers. J. Food Hygienic Society of Japan. 36(2) 263—268. 

Headspace gas chromatographic analysis is the method of choice for the measurement of methanol. An adaptation of this technique may be used to measure formate, the toxic metabolite of methanol, after esterification to methyl formate. These methods are included in the Chapter 34 Appendix that is found on the book s accompanying Evolve site (http //evolve.elsevier.com/Tiet2/textbook/). An enxy-matic assay based on formate dehydrogenase has also been reported. 

C. Bicchi and D. Joulain, Review Headspace-gas chromatographic analysis of medicinal and aromatic plants and flowers, Flav. Frag. J., 1990, 5, 131-145. 

Ko Y.S. and Baik H.J. (1995) Headspace gas chromatographic analysis and sensory evaluation of various domestic and foreign-made commercial roasted and ground coffees. 16th Int. Colloq. Chem. Coffee (Kyoto, 9-14.4.1995) (ASIC, 1995), 1, 340-50. 

Figure 3.15 Headspace gas chromatographic analysis of a volatile hydrocarbon mixture representing c. 0.3 ng of each component. Chromatographic conditions 30 m x 0.32 mm fused silica column coated with DB-5, 40°C (11 min), then 20°Cmin to 150°C, Ni electron-capture detection. Sample thermostatted at 60°C. Reproduced from Uhler, A. D. and Miller, L. J., Multiple headspace extraction gas chromatography for the determination of volatile hydrocarbon compounds in butter, Journal of Agricultural and Food Chemistry, 36, 772-5, 1988.

Entz, R. C. and Hollifield, H. C. (1982) Headspace gas chromatographic analysis of foods for volatile halocarbons. Journal of Agricultural and Food Chemistry, 30, 84-8. 

Chain, E.S.K. and Kuo, P.P.K. Distilation/headspace/gas chromatographic analysis for volatile polar organics at ppb level. Environmental Science and Technology 1977,11,282-285. 

Page, B.D. and Lacroix, G. Application of solid-phase microextraction to the headspace gas chromatographic analysis of semi-volatile organochlorine contaminants in aqueous matrices. Journal of Chromatography A 1997, 757 (1-2), 173-182. 

Lipid oxidation was monitored through analysis of the hydroperoxide content measured via the ferric thiocyanate method [64]. Oil was extracted from an aqueous emulsion prepared from the microcapsules using isooctane/2-propanol 50 50 (v/v). Headspace gas chromatographic analysis of secondary lipid oxidation products was performed in the majority of trials, but since correlation of propanal as a key compound was always very good with the hydroperoxide content, data are not reported in this chapter. 

Kinetic Analysis. Gas chromatographic analysis of the headspace gases confirms that the predominant reaction product is CO.. The negligible presence of N and 0 are probably due, at least in part, to air contamination during sample preparation for the GC analysis. The results of the GC analysis are shown in Table II. 

Neill et al. [22] have described a headspace gas chromatographic method for the determination of carbon dioxide (fugacity) in seawater. This method requires a small water sample (60 ml), and provides for rapid analysis (2 min). 

Wampler, T.P. 1997. Analysis of food volatiles using headspace—gas chromatographic techniques. In Techniques for Analyzing Food Aroma (R. Mar-sili, ed.) pp. 27-58. Marcel Dekker, New York. 

There are many techniques available for the preparation of volatile analytes prior to instrumental analysis. In this chapter the major techniques, leading primarily to gas chromatographic analysis, have been explored. It is seen that the classical techniques purge and trap, static headspace extraction, and liquid-liquid extraction still have important roles in chemical analysis of all sample types. New techniques, such as SPME and membrane extraction, offer promise as the needs for automation, field sampling, and solvent reduction increase. For whatever problems may confront the analyst, there is an appropriate technique available the main analytical difficulty may lie in choosing the most appropriate one. 

Park, P.S.W., Goins, R.E. 1992. Determination of volatile lipid oxidation products by dynamic headspace-capillary gas chromatographic analysis with application to milk-based nutritional products. J. Agric. Food Chem. 40, 1581-1585. 

T. P. Wampler, Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques. In Techniques for Analyzing Food Aroma R. Marsili, Ed. Marcel Dekker New York, 1997 pp 27-58. 

Castello G, Gerbino TC, Kanitz S. 1982. Gas chromatographic analysis of halocarbons in drinking water by headspace extraction and mixed column separation. J Chromatogr 247 263-272. 

The headspace (HS) SPME analysis can be performed by means of a 100 pan PDMS fiber (Carlin, 1998). Sodium chloride (0.9 g) and 8 pT 2-octanol solution as internal standard (230 ppm) are added to 4mL of wine in a 10 mL vial this is stirred (1500 rpm) for 10 min in a water-bath at 30 °C to stabilize the conditions of the solution then the fiber is placed in the sample headspace. After stirring for 40 min, the fiber is taken out and inserted into the injection port of the GC to perform gas chromatographic analysis. 

G.A. Mills, V. Walker, Headspace solid-phase microextraction procedures for gas chromatographic analysis of biological fluids and materials, J. Chromatogr. A, 902, 267-287 (2000). 

Tsoukali H, Raikos N, Theodoridis G, Psaroulis D. Headspace solid phase microextraction for the gas chromatographic analysis of methyl-parathion in post-mortem human samples. Application in a suicide case by intravenous injection. Forensic Sci Int 2004 143 127-32. 

For GC analysis, HS is a preconcentration technique particularly suitable for the sampling of volatile organic compounds in air, water, and solids. Few reports have been published on the use of static headspace in the analysis of free amines in aqueous samples because of the high polarity and solubility in water of these compounds." In one experiment," static headspace preconcentration was developed for the gas chromatographic analysis of aliphatic amines in aqueous samples. A liquid-gas ratio of 1, an incubation temperature of 80°C (15 min), a pH of 13.7, and a mixture of salts (NaCl and K2SO4) at saturation concentration gave a maximal headspace amine concentration (Table 11.4). 

Figure 3.5 Headspace gas chromatography analysis of volatile fatty acids in Dutch cheese after formation of ethyl esters, (a) High-quality cheese. Chromatographic conditions 10 m x 0.53 mm fused silica column coated with HP-1, 60°C (2 min), 10°C min to 140°C. (b) Poor-quality cheese. Sample thermostatted at 80°C. Reproduced from Osl, F., Bestimmung der niederen freien Fettsauren im Hart- und Schnittkase mit der Head-Space Gaschromatographie, Deutsche Molkerei Zeitung, 45, 1516-18, 1988.

Figure 3.11 Headspace gas chromatography analysis of volatiles of an oxidized vegetable oil (peroxide value 26.2). Trace A sample thermostatted at 60°C. Trace B sample heated to 140°C in nitrogen. Trace C sample heated to 160°C in air. Chromatographic conditions 25 mx0.32mm fused silica column coated with SE-54 , 38°C (3 min), then 6°Cmin to 170°C. Sample thermostatted at 60°C. Reproduced from Ulberth, F. and Roubicek, D., Be-stimmung von Pentan als Indikator fur die oxidative Ranzigkeit von Olen, Fat Science Technology, 94, 19-21, 1992.

Figure 3.14 Headspace gas chromatography analysis of volatiles of butter heated to 150°C. Chromatographic conditions 30 m x 0.53 mm fused silica column coated with SPB-5, programmed from 45°C to 175°C. Reproduced from Perkins, E. G., Gas chromatography and gas chromatography-mass spectrometry of odor/flavor components in lipid foods, in Flavor Chemistry of Lipid Foods (eds D. B. Min and T. H. Smouse), pp. 35-56 published by the American Oil...

Selke, E. and Frankel, E.N. Dynamic headspace capillary gas chromatographic analysis of soybean volatiles. J. Am. Oil Chem. Soc. 64, 749-753 (1987). 

Headspace (HS) analysis has become one of the very frequently used sampling techniques in the investigation of aromatic plants, fragrances, and spices. It is a means of separating the volatiles from a liquid or solid prior to gas chromatographic analysis and is preferably used for samples that cannot be directly injected into a gas chromatograph. The applied techniques are usually classi ed accord ing to the different sampling principles in static HS analysis and dynamic HS analysis. 

Bicchi, C., C. Cordero, and P. Rubiolo, 2000b. In uence of bre coating in headspace solid-phase microextraction-gas chromatographic analysis of aromatic and medicinal plants. 2 ... 

---