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Extraction and Analysis of Sulfur Mustard (HD) from Various Food Matrices by Gas ChromatographyMass Spectrometry

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Technical Report,01 Nov 2013,31 Jan 2014

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ECBC, ATTN: RDCB-DRC-C Aberdeen Proving Groung United States

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Gas chromatographymass spectrometry was used to analyze sulfur mustard HD in various food matrices. The development of a solid-phase extraction method using a normal-phase silica gel column for the extraction of HD in several food matrices is described. Various concentrations of agent, ranging from 2 to 3 mg, were spiked into food samples. The Agent Chemistry Branch at the U.S. Army Edgewood Chemical Biological Center has developed three extraction methods for use, depending on the matrix. Matrices included orange juice, apple juice, whole milk, 2 milk, Egg Beaters egg whites, tomato sauce, and several meats, including ground beef 80 lean and 20 fat, hot dogs, chicken nuggets, and turkey deli meat 99 fat free. The total percent recoveries and percent relative standard deviations for HD in various food samples are reported.

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