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