Determination of Ethylenethiourea in Grapes and Wine

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Abstract
Residues of ethylenethiourea (ETU) in grapes and wine were deter- [ mined by capillary gas chromatography and paper chromatography, without a cleanup step, and after derivatization to 5-benzyl-ETU. The ! detection limit was 0.0002 mg/kg for flame ionization detection, 0.008 mg/kg for paper chromatography with photodensitometric evaluation of the detected spot. Results were compared with a generally used GC method specifying electron capture detection of trifluoroacetylated S- benzyl-ETU. The recoveries of ETU in grapes and wine at different j concentration levels were determined. ETU residues were determined J in treated grapes but no residues were detected in wine