Gas-Liquid Chromatographic Determination of Vinyl Chloride in Alcoholic Beverages, Vegetable Oils, and Vinegars

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Abstract
Vinyl chloride in foods is determined by gasliquid chromatography either by direct injection of vinegars and alcoholic beverages or by headspace analysis of vegetable oils. The lower limit of detection is 10–15 ng/ml for direct injection and 5–10 ppb for headspace analysis. Confirmation by gas chromatography-mass spectrometry, single ion monitoring at m/e 62, is possible at 50 ppb for either method. The levels of vinyl chloride found in foods packaged in polyvinyl chloride bottles were 0.0–1.6 μg/ml for alcoholic beverages, 0.0–8.4 μg/ml for vinegars, and 0.3–3.3 ppm for peanut oil.

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