A Routine Method for the Detection of Brominated Vegetable Oils in Beverages

9 A Routine Method for the Detection of Brominated Yegetable Oils in Beverages b7 M. KEEN (Public Analyst’s Laboratory, Comty Hall, preston) This is a method suitable for use in the routine examination of beverages for brominated vegetable oils. Extracted oils from the sample are sub- jected to oxygen combustion; atry bromide present is then detected by using a modified Cavett apparatus. Bromine is liberated in the lower half of the appamtus by dichomate and sulphuric acid, and absorbed, giving a purple colour with a py dine-barbituric acid reagent containing cyanide, in the upper compartment. Brominated vegetable oils have been used as dispersing agents in the preparation of some soft drinks (presumably to adjust the density of the flavouring citrus oils nearer to the density of the beverage, in order to prevent separation during storage).