Determination of Iprodione,Vinclozolin, and Procymidone as the Heptafluorobutyramides of 3,5-Dichloroaniline |
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| Authors: | W. Harvey Newsome Peter Collins |
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| Affiliation: | Food Research Division , Bureau of Chemical Safety, Foods Directorate, Health and Welfare Canada , Ottawa, Ontario, Canada , K1A OL2 |
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| Abstract: | Abstract A method was developed for the determination of three fungicides in foods based on alkaline degradation to 3,5-dichloroaniline, isolation of the latter by steam distillation and measurement of the heptafluorobutyrate by gas chromatography. Recoveries averaged 91% from several commodities spiked at from 10–80ppb. The minimum detectable limit of 2.6ppb was attainable in grape, with similar limits found in strawberry, tomato and beans. The method was capable of determining degradation products formed as a result of cooking. |
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| Keywords: | Iprodione vinclozolin procymidone foods |
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