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Extraction and Analysis of V-Type Agents (VX, RVX, CVX, and VM) from Various Food Matrices by Ultra-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry
Final rept. Oct 2014-Jun 2015
ARMY EDGEWOOD CHEMICAL BIOLOGICAL CENTER APG MD RESEARCH AND TECHNOLOGY DIR
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Liquid chromatography--electrospray ionization mass spectrometry with positive-ion modes of operation was used to analyze several V-type chemical warfare agents VX, RVX, CVX, and VM in various food matrices. The development of a solid-phase extraction method using normal-phase silica gel columns for the extraction of V-type agents in food is described. In support of this objective, we examined select food samples using individual agents mixtures of agents have not been studied. Various agent quantities, ranging from 1.7 to 3.1 mg, were spiked into food samples. The Agent Chemistry Branch at the U.S. Army Edgewood Chemical Biological Center has developed three analytical techniques for use, depending on the matrix. These matrices include orange juice, apple juice, whole milk, 2 reduced fat milk, Egg Beaters egg whites, tomato sauce, and several meats, including hamburger meat 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 VX, RVX, CVX, and VM in various food samples are reported.
APPROVED FOR PUBLIC RELEASE