An Improved Method for the Determination of 1, 1 - Dimethyl Hydrazine in Apple and Cherry Products
- 1 October 1988
- journal article
- research article
- Published by Taylor & Francis in International Journal of Environmental Analytical Chemistry
- Vol. 34 (2) , 155-166
- https://doi.org/10.1080/03067318808027412
Abstract
A method, improved with respect to quantitation limit and sample output is described for determining 1,1-dimethylhydrazine in foods by gas chromatography of the pentafluorobenzamide. Recoveries from cherries and apples spiked at from 0.5–100 ppb averaged 84% and 82%, respectively, while apple juice yielded an average of 87% at 6 levels from 0.1–100ppb. A CV of 4.1% was observed from 11 replicates of apple juice spiked at 10 ppb and analysed over 3 days. The minimum detection limit was 0.04 ppb in apple juice and 0.20 ppb in apples or cherries. A survey of 55 commercial apple and cherry products showed the highest levels and incidence of occurrence in apple sauce and pie filling, with a mean residue of 31 ppb. The identity and amount found in selected samples was verified by mass spectrometry.Keywords
This publication has 1 reference indexed in Scilit:
- Determination of daminozide residues on foods and its degradation to 1,1-dimethylhydrazine by cookingJournal of Agricultural and Food Chemistry, 1980