DETERMINATION AND VALIDATION OF INORGANIC BROMIDE BY GAS CHROMATOGRAPHY IN SEVERAL FOODS

An analytical method for determination of inorganic bromide in cereals, herbs, fruits and vegetables had been validated. the comminuted samples are suspended in an acidified aqueous solution of propylene oxide, with bromide being simultaneously extracted. organic bromide is converted to mixture of 1-bromo-2-propanol and 2-bromo-1-propanol and partitioned by ethyl acetate and then determined by gc-ecd without further cleanup, the analytical parameters of the method such as limit of quantification and linearity have been investigated. the limit of quantification is found to be 2 mg/kg for dry samples and 0.2mg/kg for fresh samples. the method showed to be linear up to 100 mg/kg. the average recoveries at different concentration levels on the fresh samples and dry samples ranged from 84 to113%. the reproducibility expressed as relative standard deviation was less than 12.8 % for dry samples and 11.6% for fresh samples. the measurement uncertainty expressed as expanded uncertainity in terms of relative standard deviation at 95 % confidence level was found to be within the range ±33%