Gas-liquid chromatographic method for determining ethylenethiourea in potatoes, spinach, applesauce, and milk: collaborative study.
Eight laboratories collaboratively tested a gas-liquid chromatographic method for determining ethylenetiourea (ETU) in potatoes, spinach, applesauce, and milk. In the determinative step, ETU is converted to the S-butyl derivative (2-n-butylmercapto-2-imidazoline) which is detected by a flame photometric detector, sulfur mode. For unknown fortification levels of 0.06, 0.12, and 0.30 ppm, the collaborators reported an overall average recovery range of 85-97% in the various commodities. The method has been adopted as interim official first action.
D000818:Animals; D002849:Chromatography, Gas; D005031:Ethylenethiourea / Q000032:analysis*; D005504:Food Analysis; D005638:Fruit / Q000032:analysis; D007093:Imidazoles / Q000032:analysis*; D008722:Methods; D008892:Milk / Q000032:analysis; D014675:Vegetables / Q000032:analysis
D007093:Imidazoles; D005031:Ethylenethiourea