Headspace--gas chromatographic determination of inorganic bromide residues in vegetables.

This study describes a headspace gas-chromatographic method for the quantitative determination of inorganic bromide in vegetables. Different parameters influencing the reaction of the bromide ion into 2-bromoethanol have been investigated. The analysis of 2-bromoethanol is performed by the headspace--electron capture--gas chromatographic technique using a fused silica capillary column CP wax 52 CB. Recoveries of 99.75% +/- 4.1% have been obtained for bromide concentrations of 5 up to 350 mg/kg. Sixty-nine samples have been analysed by this method. The results are in good agreement with the normal bromide extraction method. The absolute detection limit is 2 ng corresponding to 0.5 mg Br-/kg for a slit ratio of 1:10.