Mortimer R D, Shields J B
Health Canada, Bureau of Chemical Safety, Food Research Division, Ottawa, ON, Canada.
J AOAC Int. 1996 Jul-Aug;79(4):967-71.
A method was developed to determine the combined amounts of residual, free 3-phenoxybenzyl alcohol (permethrin alcohol) and its acetone-extractable glucosides in representative fruits and vegetables after application of pyrethyroid insecticides such as permethrin or cypermethrin. 3-Phenoxybenzyl glucoside was synthesized and used to spike food samples. Conditions were developed for extraction, enzymatic hydrolysis, derivatization with heptafluorobutyric anhydride, and cleanup prior to detection and quantitation by gas chromatography with electron capture detection. Limits of detection in various foods were < or = 0.01 ppm. In addition, 2 sets of field trial samples that were sprayed with permethrin and collected at intervals were also analyzed. In general, the amounts of total permethrin alcohol in foods were small.
开发了一种方法，用于测定在施用氯菊酯或氯氰菊酯等拟除虫菊酯类杀虫剂后，代表性水果和蔬菜中残留的游离3-苯氧基苄醇（氯菊酯醇）及其可丙酮萃取的糖苷的总量。合成了3-苯氧基苄基糖苷并用于加标食品样品。确定了提取、酶促水解、用七氟丁酸酐衍生化以及在通过带电子捕获检测的气相色谱进行检测和定量之前的净化条件。各种食品中的检测限≤0.01 ppm。此外，还分析了2组间隔采集的喷洒了氯菊酯的田间试验样品。总体而言，食品中总氯菊酯醇的含量很少。
