DETERMINATION OF THIABENDAZOLE IN FRUITS AND VEGETABLES BY CAPILLARY ELECTROPHORESIS
作者:
DonnaT. Eash,
RodneyJ. Bushway,
期刊:
Journal of Liquid Chromatography & Related Technologies
(Taylor Available online 2000)
卷期:
Volume 23,
issue 2
页码: 261-272
ISSN:1082-6076
年代: 2000
DOI:10.1081/JLC-100101450
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
A capillary electrophoresis method was developed to quantify thiabendazole in various fruits and vegetables. Thiabendazole was extracted by adding 20 mL of methylene chloride to a 5 gram sample followed by homogenization and centrifugation. A 5 mL aliquot of the supernatant was removed and evaporated under nitrogen. The residue was reconstituted in 1 mL of HPLC grade water acidified with phosphoric acid (pH 3). Quantitation was performed using UV photodiode detection at 298 nm. Intra-assay and inter-assay reproducibility studies run at concentrations from 0.88 ppm to 20.88 ppm indicated the procedure was reproducible.
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