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New method for microdetermination of triforine and its metabolite using thermal reaction with alcohol


Journal of Agricultural & Food Chemistry 36(6): 1216-1220
New method for microdetermination of triforine and its metabolite using thermal reaction with alcohol
A new method for microdetermination of triforine [TF 1,4-vis(2,2,2-trichloro-1-formamidoethyl)-piperazine] and its major metabolite [TF/2, 1-(2,2,2-trichloro-1-1formamaidoethyl)piperazine] is described. Thermal reaction of triforine or TF/2-HCl [1-(2,2,2-trichloro-1-formamidoethyl)piperazinium 4-hydrochloride] with several alcohols in a closed glass tube resulted in formation of highly sensitive compounds to electron capture detector (ECD) on gas chromatography (GC). The compounds were identified as N-(1-alkoxy-2,2,2-trichlorethyl)formamides. The reaction was applied to the residue analysis of triforine and TF/2 in several crops. The analytical method involves extraction with acetone, separation to triforine and TF/2 portions by liquid-liquid partition, thermal reaction with methanol, and analysis by GC. Minimum limits of detections were 0.005 ppm for triforine and 0.01 ppm for TF/2-HCl. Recoveries of added triforine and TF/2-HCl from peach, green pepper, and strawberry averaged 99% and 70%, respectively.

Accession: 001893920

DOI: 10.1021/jf00084a022

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