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Determination of residual solvent in oilseed meals and flours: IV, acetone
Author(s) -
Dupuy H. P.,
Rayner E. T.,
Fore S. P.
Publication year - 1971
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02544939
Subject(s) - acetone , chromatography , chemistry , volatilisation , methanol , bottle , calibration curve , solvent , residual , gas chromatography , detection limit , organic chemistry , materials science , mathematics , algorithm , composite material
A simple volatilization procedure was developed for the determination of residual acetone in oilseed meals and flours. One gram of meal or flour and 0.2 g of water containing 0.4 mg of methanol are added into a 100 ml serum bottle, which is sealed and heated at 70 C for 5 hr in an oven. A 1 ml aliquot of the headspace gas is then analyzed by gas chromatography. The concentration of residual acetone is easily determined by comparing the ratio of the peak areas of acetone to methanol of the chromatogram with a calibration curve. Results are reproducible within ± 10%, and concentrations of a few ppm can be detected. This technique is much simpler and requires less operator time than other procedures available.