Determination of daminozide in apples by gas chromatography/chemical ionization mass spectrometry |
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| Authors: | C H Liu G C Mattern G M Singer J D Rosen |
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| Affiliation: | Rutgers University, Cook College, Department of Food Science, New Brunswick, NJ 08903. |
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| Abstract: | A method using gas chromatography/chemical ionization mass spectrometry (GC/CIMS) for the determination of daminozide residues in apples has been developed. Daminozide was separated from the sample matrix by water extraction and cation exchange, converted to the methyl ester by treatment with HCl-methanol, and determined by GC/CIMS using succinonitrile as an internal standard. The detection level was 0.05 ppm. Recoveries were 92-104% from apples spiked at the 0.05-0.5 ppm levels. Of the 25 apple samples analyzed, only 2 were positive for daminozide (1.04 and 0.32 ppm). |
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