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Determination of Coumarin in Fragrance Products by Capillary Gas Chromatography with Electron Capture Detection

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A gas chromatographic (GC) method is described for the determination of coumarin in fragrance products. Coumarin was tentatively identified by retention time and confirmed by GC/mass spectrometry. The amount of coumarin was determined by external standard. The method was validated by conducting recovery studies from fortified fragrance products at several concentrations. Recoveries of coumarin ranged from 99 to 110%, with a relative standard deviation of 3.24. The method was used to survey a variety of fragrance products purchased in the metropolitan Washington, DC area, for coumarin. Seventy one percent of the products were found to contain coumarin at concentrations ranging from 0.002 to 0.61%.
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Document Type: Research Article

Affiliations: U.S. Food and Drug Administration, 200 C St, SW, Washington, DC 20204.

Publication date: 2001-05-01

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  • The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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