Quantitative Dehydrochlorination of Perthane Residues and Effect of Alcoholic Potassium Hydroxide on Other Pesticides
- 1 September 1972
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 55 (5) , 1042-1052
- https://doi.org/10.1093/jaoac/55.3.1042
Abstract
An alkaline dehydrochlorination procedure is described for the quantitative analysis of Perthane residues in food products by electron capture gas chromatography. Perthane, as the olefin, is detected at a level as low as 0.02 ppm in vegetables and fruits and 0.2 ppm in fatty food products. Perthane is quantitatively recovered from fresh spinach, fresh pears, and butterfat by the appropriate official AOAC multiple residue method. The average recoveries obtained for these products are 102, 104, and 98%, respectively. Retention data are given for 46 pesticides before and after alkaline treatment for the 10% DC-200, 10% DC-200/15% QF-1, and 3% DECS columns. Only toxaphene and Strobane cannot be separated from Perthane before dehydrochlorination. After the alkaline treatment, only chlordane, toxaphene, and Strobane cannot be separated from the Perthane olefin.Keywords
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