A method for the determination of chlorpropham residues in crisps and crisp frying oil
Chlorpropham residues in potato crisps were determined by a method of analysis involving solvent extraction, alumina column clean-up and quantification of the chlorpropham by gas chromatography. The method has an overall recovery rate of 93.2% and the minimum detectable amount is equivalent to 0.035 mg kg1. Commercial samples having an initial residues of 0.18 mg kg1 in washed, peeled slices contained a residue of 0.45 mg kg1 after frying; the frier oil contained 0.4 mg kg1.
Additional keywordsisopropyl N-(3 chlorophenyl) carbamate CIPC isopropyl m-chlorocarbanilate
Unable to display preview. Download preview PDF.
- Dalziel, J. & H. J. Duncan, 1980. Studies on potato sprout suppressants. 4. The distribution of tecnazene in potato tubers and the effect of processing on the residue levels.Potato Res. 23: 403–411.Google Scholar
- Ferguson, C. E., L. N. Gard, R. H. Shupe & K. S. Dress, 1963. Infrared analysis for residue of isopropyl-N-(3-chlorophenyl) carbamate (CIPC) in white potatoes.J. Agric. Fd. Chem. 11 (1963): 428–431.Google Scholar
- Gard, L. N., 1959. Determination of isopropyl N-(3-chlorophenyl) carbamate residues in potatoes treated for sprout inhibition.J. Agric. Fd. Chem. 7: 339–341.Google Scholar
- Liebmann, L. & K. Sieber, 1964. Physikalische Daten zum IPC und CIPC.Chem. Technol. 16: 236–237.Google Scholar
- Martens, P. H., L. Nys, R. Biston & J. Fraselle, 1971. Propham, chlorpropham et pomme de terre (Etude de résidus).Bull. Rech. agron. Gembloux 6: 127–141.Google Scholar