Development of analytical methodology for determination of chloroform in samples of flavoured waters using headspace-solid phase microextraction technique

Abstract

A simple and fast analytical methodology was developed using the headspace-solid phase micro extration (HS-SPME) for the determination of chloroform in 15 samples of flavoured waters. The extraction of the chloroform was performed with the fiber CAR-PDMS and analyzed on a gas chromatography equipped with electron capture detector (ECD - 63Ni). The variables that affect the efficiency of extraction: temperature and time of extraction, volume of headspace, magnetic stirring and salt addition were optimized. The linearity of the method ranged from 0,5 - 45 µg L-1. Low limit of detection was obtained, 0,46 µg L-1. The method showed excellent precision, calculated as the relative standard deviation (RSD%) (n = 6) using spiked solutions of 1, 15 and 35 µg L-1 of chloroform, values obtained: 11,2%, 6,4% and 5,7%. Excellent relative sensitivity of 94% was obtained.

Keywords

• hs-spme-ecd, clorofórmio, águas saborizadas, chloroform, flavored waters