Determination of Thiabendazole, O-phenylphenol and Diphenyl Residues in Chopsticks by  High Performance Liquid Chromatography

doi:10.7506/spkx1002-6630-201116067

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (16): 312-314.doi: 10.7506/spkx1002-6630-201116067

• Analysis & Detection • Previous Articles Next Articles

Determination of Thiabendazole, O-phenylphenol and Diphenyl Residues in Chopsticks by High Performance Liquid Chromatography

HE Shu-juan，FAN Bin*，LI Run-yan，YU Jing，ZHANG Jing

(Key Laboratory of Food Safety of Hebei, Hebei Institute of Food Quality Supervision Inspection and Research, Shijiazhuang 050051, China)

Received:2018-05-21 Revised:2018-05-21 Online:2011-08-25 Published:2011-07-26

Abstract

Abstract: A high performance liquid chromatography method was developed for determining three fungicides including thiabendazole (TBZ), o-phenylphenol (OPP) and diphenyl (DP) residues in chopsticks. The residues were extracted with methanol by Soxhlet extraction, separated on Cosmosil C18 column by using a mixture of methanol and water (70:30) as the mobile phase at a flow rate of 1.0 mL/min and detected at 247 nm. The correlation coefficient and detection limit of this method were 0.999μg/mL and 0.01μg/mL, respectively. The recovery rates and relative standard deviations for TBZ, OPP and DP in a blank sample across three spike levels were 95.8%－97.1% and 1.4%－2.6%, respectively. This method proved simple, fast, highly efficient and accurate.

Key words: high performance liquid chromatography, chopsticks, thiabendazole (TBZ), o-phenylphenol (OPP), diphenyl (DP)

CLC Number:

TS207.5

HE Shu-juan，FAN Bin，LI Run-yan，YU Jing，ZHANG Jing. Determination of Thiabendazole, O-phenylphenol and Diphenyl Residues in Chopsticks by High Performance Liquid Chromatography[J]. FOOD SCIENCE, 2011, 32(16): 312-314.

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Determination of Thiabendazole, O-phenylphenol and Diphenyl Residues in Chopsticks by High Performance Liquid Chromatography

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