Studies on the Origin of Chloroform in Vegetables

概要

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To study the origin of chloroform in vegetables, a simple and sensitive method was established using a gas chromatograph equipped with an electron capture detector. The method includes solvent trapping of chloroform, and gas chromatographic separation with a detection system. The average concentrations in vegetables, tea leaves and frozen vegetables were 30.9, 62.9 and 15.7 μ/kg, respectively. Tea leaves contained the highest amount, followed by vegetables. The former was 2 times the latter. There was no significant difference between chloroform levels in vegetables grown in tap water(chloroform : 19.7-25.0μg/L) and those in boiled distilled water. On the other hand, there was a high correlation between the number of cultivation days and chloroform levels in vegetables grown in both tap water and boiled distilled water.
公益社団法人日本薬学会の論文
2001-12-01