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Determination of thiabendazole in citrus fruits by ultraviolet spectrophotometry
Year:
1974
Source of publication :
The Analyst
Authors :
Rajzman, Anna
;
.
Volume :
99
Co-Authors:
Rajzman, A., Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Facilitators :
From page:
120
To page:
127
(
Total pages:
8
)
Abstract:
A method for the ultraviolet spectrophotometric determination of thiabendazole in citrus fruit is described. It is extracted from the fruits by equilibrating the mashed peels or pulps with chloroform, the extract is acidified and the mixture concentrated in order to eliminate the chloroform and filtered. After making the filtrate slightly alkaline the thiabendazole is re-extracted with chloroform and determined by measuring the absorption of the extract at 302 to 303 nm. The procedure enables the satisfactory elimination of interfering substances to be achieved, and small amounts of thiabendazole of the order of 0.1 p.p.m. in the peel and the pulps and 0.03 p.p.m. in the whole fruit to be determined. The recovery of thiabendazole added to the peel or pulp of fruit varies between 94.1 and 103.0 per cent. © SAC and the author.
Note:
Related Files :
Citrus
environmental health
Methods
Solvents
Spectrophotometry, Ultraviolet
Thiabendazole
Show More
Related Content
More details
DOI :
10.1039/AN9749900120
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19652
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:30
Scientific Publication
Determination of thiabendazole in citrus fruits by ultraviolet spectrophotometry
99
Rajzman, A., Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Determination of thiabendazole in citrus fruits by ultraviolet spectrophotometry
A method for the ultraviolet spectrophotometric determination of thiabendazole in citrus fruit is described. It is extracted from the fruits by equilibrating the mashed peels or pulps with chloroform, the extract is acidified and the mixture concentrated in order to eliminate the chloroform and filtered. After making the filtrate slightly alkaline the thiabendazole is re-extracted with chloroform and determined by measuring the absorption of the extract at 302 to 303 nm. The procedure enables the satisfactory elimination of interfering substances to be achieved, and small amounts of thiabendazole of the order of 0.1 p.p.m. in the peel and the pulps and 0.03 p.p.m. in the whole fruit to be determined. The recovery of thiabendazole added to the peel or pulp of fruit varies between 94.1 and 103.0 per cent. © SAC and the author.
Scientific Publication
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