Potato Research

, Volume 26, Issue 1, pp 73–77 | Cite as

A method for the determination of chlorpropham residues in crisps and crisp frying oil

  • W. Ritchie
  • Isabella M. G. Boyd
  • H. J. Duncan
Short Communication

Summary

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 keywords

isopropyl N-(3 chlorophenyl) carbamate CIPC isopropyl m-chlorocarbanilate 

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References

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Copyright information

© Kluwer Academic Publishers 1983

Authors and Affiliations

  • W. Ritchie
    • 1
  • Isabella M. G. Boyd
    • 1
  • H. J. Duncan
    • 1
  1. 1.Agricultural Chemistry Section, Chemistry DepartmentUniversity of GlasgowGlasgowScotland

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