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Determination of residual solvent in oilseed meals and flours: III. Isopropanol
Author(s) -
Fore S. P.,
Rayner E. T.,
Dupuy H. 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/bf02545737
Subject(s) - chromatography , chemistry , distillation , volatilisation , bottle , gas chromatography , cottonseed , solvent , ethanol , distilled water , azeotropic distillation , materials science , organic chemistry , food science , composite material
Abstract A relatively simple volatilization procedure is described for the determination of residual isopropanol in oilseed meals and flours. A 1 g sample is placed in a 100 ml serum bottle, 200 µl of distilled water containing 0.075 mg of ethanol is added and the bottle is sealed with a rubber stopper and heated at 110 C for 1 hr. A 2 ml aliquot of the headspace gas is analyzed by gas chromatography using the added ethanol as an internal standard. Values determined by this procedure for three cottonseed, two peanut and two fish meals or flours which had been processed with isopropanol, ranged from 10 to 12,000 ppm and were of the same order of magnitude as values determined by a modification of the Todd azeotropic distillation procedure. Advantages of the volatilization over the azeotropic distillation procedure are that less operator and gas chromatograph time are required per analysis.