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Titolo:
The analysis of fluvalinate in beeswax using GC/MS
Autore:
Frison, S; Breitkreitz, W; Currie, R; Nelson, D; Sporns, P;
Indirizzi:
Univ Alberta, Dept Agr Food & Nutrit Sci, Edmonton, AB T6G 2P5, Canada Univ Alberta Edmonton AB Canada T6G 2P5 Sci, Edmonton, AB T6G 2P5, Canada Food Qual Branch, Edmonton, AB T6H 4P2, Canada Food Qual Branch Edmonton AB Canada T6H 4P2 Edmonton, AB T6H 4P2, Canada Agr & Agri Food Canada, Beaverlodge, AB T0C 0C0, Canada Agr & Agri Food Canada Beaverlodge AB Canada T0C 0C0 , AB T0C 0C0, Canada
Titolo Testata:
FOOD RESEARCH INTERNATIONAL
fascicolo: 1, volume: 32, anno: 1999,
pagine: 35 - 41
SICI:
0963-9969(1999)32:1<35:TAOFIB>2.0.ZU;2-7
Fonte:
ISI
Lingua:
ENG
Soggetto:
VARROA-JACOBSONI OUD; LIQUID-CHROMATOGRAPHY; RESIDUE DETERMINATION; GAS-CHROMATOGRAPHY; TAU-FLUVALINATE; HONEY; EXTRACTION; ACARICIDES;
Keywords:
permethrin; acaride; residue; synthetic pyrethroid; mite control;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Sporns, P Univ Alberta, Dept Agr Food & Nutrit Sci, Edmonton, AB T6G 2P5, Canada Univ Alberta Edmonton AB Canada T6G 2P5 ton, AB T6G 2P5, Canada
Citazione:
S. Frison et al., "The analysis of fluvalinate in beeswax using GC/MS", FOOD RES IN, 32(1), 1999, pp. 35-41

Abstract

A method for quantitation of the synthetic pyrethroid fluvalinate in beeswax has been developed. The method uses the internal standard permethrin added in the first acetonitrile extraction step. Subsequent cleanup involves partitioning into ether and use of a florisil column. The final gas chromatography was performed on a capillary column with selected ion monitoring detection using a mass spectrometer. The presence of fluvalinate was confirmedby the retention times of two identical peaks which had a 75:25 area ratioof the peaks at m/z of 250:252 (ion contains chlorine). Fluvalinate recovery of 108 and 97% were obtained at the 0.52 and 1.04 ppm spike level (respectively) using peak area calculations. The detection limit was determined to be 0.05 ppm. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 23/09/20 alle ore 09:02:36