Better Determination of Hydrogen Cyanide - New Method for Hydrogen Cyanide Analysis at GBA Group
We are pleased to announce a brand new analytical method for hydrogen cyanide! The highly toxic compound with the characteristic bitter almond odor is mostly colorless and also known as hydrogen cyanide. It occurs naturally in foods such as almonds, apricot kernels, and even flaxseed. With the new method, we can determine hydrogen cyanide in samples even more accurately and efficiently - for this we use the headspace GC-MS analysis technique.
In order to detect both free and bound hydrocyanic acid, an enzymatic splitting is carried out at the beginning of the analysis. This treatment takes place directly in the measurement vial, thus avoiding the loss of volatile hydrocyanic acid. In addition, the method allows the use of an internal standard for checking and correcting the recovery to avoid underdetections. Additionally, due to the low manual effort compared to the conventional method, a higher sample throughput or a reduction of the turnaround time is possible.
The limit of quantification of this new method is 1 mg/kg, providing up to 10 times higher sensitivity than the conventional method. We are confident that this method will contribute to more effective and reliable analysis of hydrocyanic acid in a wide range of samples.
If you are interested in our new method for hydrocyanic acid analysis, please contact us at firstname.lastname@example.org