Analysis of Serum Bile Acids by Gas-Liquid Chromatography Equipped With 63Ni-Electron Capture Detector

1971 ◽  
Vol 9 (1) ◽  
pp. 53-58 ◽  
Author(s):  
T. Kanno ◽  
K. Tominaga ◽  
T. Fujii ◽  
F. Funatani
Keyword(s):  
Liquid Chromatography ◽  
Bile Acids ◽  
Electron Capture ◽  
Electron Capture Detector ◽  
Gas Liquid Chromatography ◽  
Serum Bile Acids

scholarly journals Measurement of human serum bile acids by gas–liquid chromatography

1965 ◽  
Vol 6 (2) ◽  
pp. 182-192 ◽  
Author(s):  
D.H. Sandberg ◽  
J. Sjövall ◽  
K. Sjövall ◽  
D.A. Turner
Keyword(s):  
Liquid Chromatography ◽  
Human Serum ◽  
Bile Acids ◽  
Gas Liquid Chromatography ◽  
Serum Bile Acids

scholarly journals Determination of Chlorpyrifos (Diethyl-3,5,6-trichloropyridyl phosphorothioate) in Cured Tobacco

1976 ◽  
Vol 8 (5) ◽  
Author(s):  
Mary J. Toet ◽  
L. Toet
Keyword(s):  
Liquid Chromatography ◽  
Petroleum Ether ◽  
Electron Capture ◽  
Silica Gel ◽  
Electron Capture Detector ◽  
Gas Liquid Chromatography

AbstractA method for determining chlorpyrifos in cured tobacco by gas-Iiquid chromatography, using electron capture and thermionic detection, is described. Ground, cured tobacco, mixed with Florisil, is Soxhlet extracted with acetone for eight hours. The extract is evaporated to dryness, redissolved in a small amount of petroleum ether, and eluted through a silica gel column using first petroleum ether and then 5 % ether in petroleum ether. The volumes of the eluates are adjusted and their chlorpyrifos content determined by gas-liquid chromatography, using an electron capture detector and, for confirmation, a thermionic detector. Recoveries from spiked samples are good, and results are reproducible

Hexachlorobenzene Residues in Spanish Meat Products After Cooking, Curing, and Long-term Ripening

1992 ◽  
Vol 55 (11) ◽  
pp. 920-923 ◽  
Author(s):  
AGUSTIN A. ARIÑO ◽  
ANTONIO HERRERA ◽  
MARIA P. CONCHELLO ◽  
CONSUELO PÉREZ
Keyword(s):  
Liquid Chromatography ◽  
Electron Capture ◽  
Meat Products ◽  
Packed Columns ◽  
Electron Capture Detector ◽  
Gas Liquid Chromatography ◽  
Curing Process ◽  
Pork Meat ◽  
Pork Sausage

The effect of cooking, curing, and long-term ripening on hexachlorobenzene (HCB) residues in Spanish pork meat products was investigated. Twenty pork bologna samples were analyzed before and before cooking at 80–82°C for 100 min. Twenty-six fermented dry-cured pork sausage samples were initially analyzed just before filling into natural casing and at 4-, 15-, and 30-d intervals during curing process. Thirty dry-salted cured ham samples were investigated fresh, after dry-salting for 10 d, and after 6 month ripening. HCB residues were quantitated by gas-liquid chromatography with electron capture detector using packed columns. Neither cooking nor curing significantly reduced the HCB content in pork bologna and pork sausage, respectively. Ham processing yielded a significant (p<0.001) reduction of 42% in HCB levels throughout the length of maturation.

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