| 1781227 |
Wyhowski de Bukanski B, Degroodt JM, Beernaert H: Determination of thiabendazole residues in meat by HPLC using ultraviolet and fluorometric detection. Z Lebensm Unters Forsch. 1991 Aug;193(2):130-3.
An HPLC method is described for the residue analysis of thiabendazole in meat. The recovery varies from 62 to 75%. Thiabendazole is extracted from the tissue using 3 mol HCl, eluted from the Extrelut-20 column with dichloromethane and then injected onto a C18 column. The optimum conditions for detection are described using ultraviolet and fluorescence spectroscopy. The sensitivity is such that thiabendazole can be determined at a level of 5 micrograms/kg meat. The absolute detection limit with fluorometry is 100 pg. |
6(0,0,1,1) |