Biomonitoring of exposure to ethylene oxide and propylene oxide by determination of hemoglobin adducts: correlations between airborne exposure and adduct levels

1999 ◽  
Vol 72 (3) ◽  
pp. 142-150 ◽  
Author(s):  
P. J. Boogaard ◽  
P. S. J. Rocchi ◽  
N. J. van Sittert
Keyword(s):  
Ethylene Oxide ◽  
Propylene Oxide ◽  
Hemoglobin Adducts ◽  
Airborne Exposure

Optimization and Validation of HS-SPME-GCMS Method for Determination of Multifumigant Residues in Grain, Oilseeds, Nuts, and Dry Fruit

2019 ◽  
Vol 102 (6) ◽  
pp. 1877-1883 ◽  
Author(s):  
Xin Du ◽  
Wenjuan Zhang ◽  
Bo Liu ◽  
Tao Liu ◽  
Yu Xiao ◽  
...  
Keyword(s):  
Ethylene Oxide ◽  
Propylene Oxide ◽  
Methyl Bromide ◽  
Ethyl Formate ◽  
Ethyl Bromide ◽  
Gas Chromatograph ◽  
Sulfuryl Fluoride ◽  
Dried Fruit ◽  
Food Matrices

Abstract Background: Fumigants are approved in many countries and used to treat food, feed, and seed. The amount of residue that remains in fumigated materials is measured and reported. Objective: The optimization and validation of a high-sensitivity headspace solid-phase microextraction gas chromatograph mass spectrometer (HS-SPME-GCMS) method for determination of eight fumigant residues—phosphine, methyl bromide, cyanogen, sulfuryl fluoride, ethylene oxide, propylene oxide, ethyl bromide and ethyl formate—in a range of food matrices were developed. The food matrices included grain, oilseed, dried fruit, and nut. Methods: The new method was used to determine residue levels from a fumigant complex in food matrices by monitoring the change of the absorption of spiked standards and desorption of fumigant from fumigated samples. Results: Based on the observation, the process of physical sorption and chemisorption was defined. The equilibrium time of the sample analysis was chosen at 5 hours. The LODs of the fumigants were in the range of 0.03 to 1.99 ng/g. Response to a range of diluted authentic standards gave significant linear regressions (r2 > 0.9983), and the RSDs were ≤8.7% at the 3 ng/g level of aged spiking standard, except for sulfuryl fluoride, for which the LOD was 1.99 ng/g and the RSD value was 39.7% (6.64 ng/g). Conclusions: The performance of the HS-SPME-GCMS method was more sensitive than the use of a gas syringe, except for sulfuryl fluoride. Highlights: An innovative multifumigant residue detection method based on HS-SPME sampling technology with gas chromatograph-mass selective detection (GC-MSD) analysis was established, including phosphine, methyl bromide, cyanogen, sulfuryl fluoride, ethylene oxide, propylene oxide, ethyl bromide, and ethyl formate; The first report of a sorption study of the process of physical sorption and chemisorption of residual fumigant in fruit and food matrices by an HS-SPME-GCMS method; Consider the effect of time on fumigant behavior in dried fruit, grain, and nut; The LODs of the fumigants were in the range of 0.03 to 1.99 ng/g.

Isolation and Determination of Chlorohydrins in Foods Fumigated with Ethylene Oxide or with Propylene Oxide

1968 ◽  
Vol 51 (3) ◽  
pp. 709-715
Author(s):  
Edward P Ragelis ◽  
Barbara S Fisher ◽  
Barbara A Klimeck ◽  
Corinne Johnson
Keyword(s):  
Ethylene Oxide ◽  
Propylene Oxide ◽  
Steam Distillation ◽  
Food Products ◽  
Infrared Spectrophotometry ◽  
Tapioca Starch ◽  
Gum Tragacanth ◽  
Ether Extraction ◽  
Celery Seed

Abstract Two isolative methods, steam distillation and sweep co-distillation, in conjunction with the ether extraction method, are described for the analysis of 2-chloroethanol in ethylene oxide-treated pepper, celery seed, paprika, turmeric, and gum tragacanth and for the analysis of l-chloro-2-propanol in propylene oxide-treated cocoa, walnut meats, tapioca starch, flour, glazed cherries, and glazed citron. Gas chromatography and infrared spectrophotometry were used to determine and identify the chlorohydrin present. Except in the analysis of propylene oxide-treated tapioca starch and flour, no single isolative method mentioned was applicable at a satisfactory level of sensitivity to all the food products studied. The best attainable levels of sensitivity were 25—50 ppm for sweep co-distillation, recovery range 64—92% ; 5—10 ppm for ether extraction, recovery range 64—92 % ; and 1 ppm for steam distillation, recovery range 50— 87%. Levels of 2-chloroethanol found in five food products commercially fumigated with ethylene oxide ranged from 45 ppm for paprika to 110 ppm for pepper. Levels of l-chloro-2-propanol found in six food products commercially treated with propylene oxide ranged from 4 ppm for cocoa to 47 ppm for glazed citron.

The poly(propylene oxide-co-ethylene oxide) gradient is controlled by the polymerization method: determination of reactivity ratios by direct comparison of different copolymerization models

2019 ◽  
Vol 10 (22) ◽  
pp. 2863-2871 ◽  
Author(s):  
Jan Blankenburg ◽  
Erik Kersten ◽  
Kamil Maciol ◽  
Manfred Wagner ◽  
Sirus Zarbakhsh ◽  
...  
Keyword(s):  
Nmr Spectroscopy ◽  
Ethylene Oxide ◽  
Propylene Oxide ◽  
Reactivity Ratios ◽  
H Nmr ◽  
Poly Propylene ◽  
Polymerization Method

An investigation of the copolymerization of EO and PO by in situ1H NMR spectroscopy reveals striking differences in the monomer gradient, depending on the polymerization method.

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