Rapid and Simple Method for Determination of Thiram in Fruits and Vegetables with High-Performance Liquid Chromatography with Ultraviolet Detection

A rapid and sensitive HPLC-UV method was developed for determination of the dithiocarbamate thiram in fruit and vegetables. The method was based on extraction with a mixture of ethyl acetate and cyclohexane in an ultrasonic bath for 15 min. The analysis was done on an Apex II diol column in a straig...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-12, Vol.46 (12), p.5302-5304
Main Authors: Ekroth, Susanne B, Ohlin, Birgit, Österdahl, Bengt-Göran
Format: Article
Language:English
Subjects:
Biological and medical sciences
detection
determination
Food industries
fruit
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
high performance liquid chromatography
rapid methods
thiram
ultraviolet radiation
vegetables
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Summary:A rapid and sensitive HPLC-UV method was developed for determination of the dithiocarbamate thiram in fruit and vegetables. The method was based on extraction with a mixture of ethyl acetate and cyclohexane in an ultrasonic bath for 15 min. The analysis was done on an Apex II diol column in a straight (normal) phase HPLC system with UV detection. The average recoveries for spiked samples, 0.1−1.3 mg/kg, of apple, cucumber, lettuce, nectarine, plum, pear, and grapes were in the range of 73−86% with a relative standard deviation of 3.1−18%. Lower recoveries, 40−66%, were obtained for tomatoes, green pepper, raspberries, and strawberries, which might be explained by an enzymatic degradation of thiram. Limit of quantification was found to be 0.1−0.2 mg/kg for all tested matrices. Keywords: Thiram; HPLC-UV; fruits; vegetables; degradation
ISSN:0021-8561
1520-5118
DOI:10.1021/jf980910o