GC Determination of Residual Amount of the Preservative Butylamine in Fruits and Vegetables

A method of GC for determination of residual amount of the preservative butylamine in fruits and vegetables was proposed. After pounding and homogenization, the sample of fruit or vegetable was weighed into a head-space bottle, and equilibrated for 40 min in an alkaline solution at 55 ℃. A portion of 100 μL of the gas over the liquid solution was taken and injected into the instrument for GC analysis, with NPD and external standard calibration. Linear relationship between values of peak area and mass concentration of butylamine was obtained in the range of 0.000 5-0.040 0 mg·L-1, with detection limit (3S/N) of 0.5 μg·L-1. Recovery was tested at 2 concentration levels, the results found were in the range of 87.4%-102.8%, with values of RSD (n=10) ranged form 2.6%-9.6%.