On‐line LC‐GC transfer via a hot vaporizing chamber and vapor discharge by overflow; increased sensitivity for the determination of mineral oil in foods

The modified LC‐GC transfer technique with concurrent eluent evaporation reduces losses of volatile components. The LC fraction is transferred by the LC pump. Evaporation occurs in a heated capillary into which a piece of wire is introduced. Vapors are discharged by overflow. This enables the reduction of the oven temperature to the minimum that prevents recondensation and to obtain more efficient phase soaking for the retention of volatile solutes. The technique was applied to improve sensitivity of the analysis of mineral oil in foods.