Gas chromatographic method for XXXX in grains and grain-based products: collaborative study.

@entity4315 @entity8653 @entity4336 @entity1324 @entity8441 @entity3505 @entity579
Nine laboratories analyzed samples of whole grain, intermediate, and ready-to-eat products for @entity8441 ( @entity8653 ) residues. Supplied samples of @entity3505 , @entity579 , and flour contained both fortified and incurred EDB; @entity4336 bread mix, baby cereal, and bread contained only fortified EDB. The whole grains and intermediates were analyzed by the same basic procedural steps as in the official method for multifumigants: They were extracted by soaking in @entity1324 -water (5 + 1). The baby cereal and bread were analyzed by a modification of the Rains and Holder @entity4315 co-distillation procedure. EDB was determined by electron capture gas chromatography operated with an SP-1000 column. All products contained 3 different levels of EDB and were analyzed as blind duplicates. Overall mean recoveries ranged from 85.2% for 69.6 ppb to 105.0% for 4.35 ppb, both in baby cereal. Interlaboratory relative standard deviations ranged from 5.7% for 869 ppb in @entity3505 to 20.2% for 69.6 ppb in baby cereal, both fortified. Mean levels of incurred EDB in @entity3505 , @entity579 , and flour were 926.7, 982.0, and 49.9 ppb, respectively; corresponding relative standard deviations were 9.9, 7.7, and 13.1%. The method was adopted official first action.
