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Determination of 4,6‐Dinitro‐o‐set‐butylphenol Residues in Fruits and Almonds by Electron‐Capture Gas Chromatography
Author(s) -
WHITE ROBERT,
KILGORE WENDELL W.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00865.x
Subject(s) - chemistry , diazomethane , gas chromatography , chromatography , electron capture , extraction (chemistry) , benzene , ether , column chromatography , organic chemistry , ion
SUMMARY— A procedure for the analysis of 4,6‐dinitro‐o‐set‐butylphenol (DNOSBP) in fruits and almonds by electron‐capture gas chromatography is described. The alkanolamine salts of DNOSBP are converted to DNOSBP with acid prior to extraction with benzene. The extracted DNOSBP is then cleaned‐up by column chromatography, methylated with diazomethane, and analyzed as the methyl ether. The overall average recovery of DNOSBP residues on almonds, cherries, peaches, and apricots (fortified with 0.01–0.5 ppm DNOSBP) was 90%.