Abstract
The determination of migrated vinyl chloride monomer (VCM) in foods by internal standard method was studied.
As internal standard substance, methyl vinyl ether (MVE) was used, VCM and MVE could be concurrently collected into a test tube cooled with dry ice-ethanol by nitrogen bubbling. The concentration of VCM in the cooling test tube was determined by gas chromatography.
VCM added in the samples such as soy sauce, wine, edible oil and jam were determined by the internal standard method and by the absolute calibration curve method. The values of VCM obtained by the proposed method were reasonably greater than those obtained by the absolute calibration curve method.
