DETERMINATION OF THIABENDAZOLE IN FRUITS AND VEGETABLES BY CAPILLARY ELECTROPHORESIS

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 evaporate...

Full description

Saved in:
Bibliographic Details
Published in:Journal of liquid chromatography & related technologies 2000-01, Vol.23 (2), p.261-272
Main Authors: Eash, Donna T., Bushway, Rodney J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
capillary electrophoresis
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
thiabendazole
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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. A comparison was made between CE and HPLC for thiaben-dazole. The linear regression was y = 1.0927 × −0.3631 with a correlation coefficient of 0.91. The detection limit is 0.40 ppm.
ISSN:1082-6076
1520-572X
DOI:10.1081/JLC-100101450