Determination of residual solvent in oilseed meals and flours: III. Isopropanol View Full Text


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Article Info

DATE

1971-03

AUTHORS

S. P. Fore, E. T. Rayner, H. P. Dupuy

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. More... »

PAGES

140-142

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02545737

DOI

http://dx.doi.org/10.1007/bf02545737

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1001567610


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