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5016426 
Journal Article 
Studies on the origin of chloroform in vegetables 
Adachi, A; Ikeda, C; Takagi, S; Fukao, N; Yoshi, E; Okano, T 
2001 
Yes 
Journal of Health Science
ISSN: 1344-9702
EISSN: 1347-5207 
47 
6 
539-543 
WOS:000172489700005 
To study the origin of chloroform in vegetables, a simple and sensitive method was established using a gas chromatograph equipped with an electron capture detector. The method includes solvent trapping of chloroform, and gas chromatographic separation with a detection system. The average concentrations in vegetables, tea leaves and frozen vegetables were 30.9, 62.9 and 15.7 mu /kg, respectively. Tea leaves contained the highest amount, followed by vegetables. The former was 2 times the latter. There was no significant difference between chloroform levels in vegetables grown in tap water (chloroform: 19.7-25.0 mug/L) and those in boiled distilled water. On the other hand, there was a high correlation between the number of cultivation days and chloroform levels in vegetables grown in both tap water and boiled distilled water. 
chloroform; vegetable; tea leaves; frozen vegetable 
• Chloroform Combined (current)
     Chloroform (original)
          References: 2000-2018
               WoS