Determination of Daminozide in Apples by Gas Chromatography /Chemical Ionization Mass Spectrometry
- 1 November 1989
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 72 (6) , 984-986
- https://doi.org/10.1093/jaoac/72.6.984
Abstract
A method using gas chromatography/chemical ionization mass spectrometry (GC/CIMS) for the determination of daminozide residues in apples has been developed. Daminozide was separated from the sample matrix by water extraction and cation exchange, converted to the methyl ester by treatment with HCl-methanol, and determined by GC/CIMS using succinonitrile as an internal standard. The detection level was 0.05 ppm. Recoveries were 92-104% from apples spiked at the 0.05-0.5 ppm levels. Of the 25 apple samples analyzed, only 2 were positive for daminozide (1.04 and 0.32 ppm).This publication has 2 references indexed in Scilit:
- Gas Chromatographic/Mass Spectrometric Determination of Daminozide in High Protein Food ProductsJournal of AOAC INTERNATIONAL, 1988
- Determination of daminozide residues on foods and its degradation to 1,1-dimethylhydrazine by cookingJournal of Agricultural and Food Chemistry, 1980