Blood samples of two cases were analyzed preliminarily by a classical spectrophotometric method (VIS) and by an automated headspace gas chromatographic method with nitrogen-phosphorus detector (HS-GC/NPD). In the former, hydrogen cyanide (HCN) was quantitatively determined by measuring the absorbance of chromophores forming as a result of interaction with chloramine T. In the automated HS-GC/NPD method, blood was placed in a headspace vial, internal standard (acetonitrile) and acetic acid were then added. This resulted in cyanide being liberated as HCN. The spectrophotometric (VIS) and HS-GC/NPD methods were validated on postmortem blood samples fortified with potassium cyanide in the ranges 0.5-10 and 0.05-5 mug/mL, respectively. Detection limits were 0.2 mug/mL for VIS and 0.05 mug/mL for HS-GC/NPD. This work shows that results obtained by means of the two procedures were insignificantly different and that they compared favorably. They are suitable for rapid diagnosis of cyanide in postmortem cases.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1111/j.1556-4029.2007.00570.x | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Co-evolutionary dynamics of microbial communities and flavor profiles during natural fermentation of Cabernet Sauvignon and Merlot: A comparative study within a single vineyard.
Food Res Int
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address:
Indigenous microorganisms play a crucial role in determining the quality of naturally fermented wines. However, the impact of grape cultivar specificity on microbial composition is often overshadowed by the geographical location of the vineyard, leading to underestimation of its role in natural wine fermentation. Therefore, this study focuses on different grape cultivars within a single vineyard.
View Article and Find Full Text PDFCharacterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis.
Food Res Int
January 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.
View Article and Find Full Text PDFSorbent-Based Sampling With Two-Stage Trapping/Desorption Coupled to Comprehensive Two-Dimensional Gas Chromatography and Mass Spectrometry for Terpenoids Profiling in Cannabis.
Anal Sci Adv
June 2025
Department of Chemical, Pharmaceutical, and Agricultural Sciences University of Ferrara Ferrara Italy.
Cannabis inflorescences represent an important source of many high-value bioactive specialized metabolites, among which the family of terpenes or terpenoids that are the largest classes of natural products known. Besides their biological activities either alone or synergistic with other terpenoids and/or cannabinoids, they are responsible for their distinctive flavour. In this study, we exploited the separation power and identification capabilities of comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC×GC-MS) for the profiling of terpenes and terpenoids in cannabis inflorescences.
View Article and Find Full Text PDFNew Composite Packaging Material from Edible Oil By-Product Coated with Paraffin Wax for Dry Apricot Slice Packing Under a Modified Atmosphere.
Polymers (Basel)
December 2024
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Composite biopolymer hydrogel as food packaging material, apart from being environmentally favorable, faces high standards set upon food packaging materials. The feature that favors biopolymer film application is their low gas permeability under room conditions and lower relative humidity conditions. However, most biopolymer-based materials show high moisture sensitiveness and limited water vapor permeability, which limits their application for food packaging.
View Article and Find Full Text PDFInfluence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads.
Molecules
December 2024
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
This study investigates the impact of key factors on the formation of odorants and sensory properties in mead. The effects of the honey type (acacia, buckwheat, linden), wort heating, and the fermentation method (commercial yeasts, spontaneous fermentation, molds) were examined. Twelve model mead batches were produced, matured for 12 months, and analyzed using gas chromatography-olfactometry (GC-O) and headspace SPME-GC/MS to identify odor-active compounds.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!