Determination of total free and glucose-conjugated 3-phenoxybenzyl alcohol residues in foods by gas chromatography with electron capture detection.

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.