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Determination of ethychlozate and its degradation product in fruits by HPLC and LC/MS


Determination of ethychlozate and its degradation product in fruits by HPLC and LC/MS



Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan 43(1): 30-34



ISSN/ISBN: 0015-6426

PMID: 11998316

DOI: 10.3358/shokueishi.43.30

A method was developed for the analysis of ethychlozate (CIE) and its decomposition compound, 5-chloro-3(1H)-indazolylacetic acid (CIA) in fruits by HPLC and LC/MS. The sample was homogenized with HCl at 1 mol/litre, and CIE and CIA were extracted with HCl at 5 mol/litre and acetone. They were extracted from the acetone extract with diethylethern-hexane (2:1). CIE was hydrolysed to CIA with methanol-4 mol KOH/litre (1:1).

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Accession: 003706174

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