Collaborative study of an extension of the Mills et al. method for the determination of pesticide residues in foods.
Fifteen laboratories collaboratively determined parathion, o,p'-DDT, p,p'-DDT, and p,p'-DDE in kale, and lindane, dieldrin, heptachlor epoxide, and p,p'-DDE in eggs, using electron capture gas-liquid chromatography (potassium chloride thermionic detector for parathion). Pesticide levels ranged from 0.033 ppm heptachlor epoxide to 3.32 ppm p,p'-DDT. Mean recoveries (+/- standard deviations) were: parathion 91+/-15%, o,p'-DDT 99+/-8%, P,P'-DDT 97+/-8%, lindane 94+/-4%, dieldrin 106+/-8%, heptachloro epoxide 106+/-5%, p,p'-DDE 94+/-8% in eggs and 101+/-9% in kale. The methods have been adopted as official first action.
D002849:Chromatography, Gas; D002853:Chromatography, Liquid; D004531:Eggs / Q000032:analysis*; D006843:Hydrocarbons, Chlorinated; D007306:Insecticides / Q000032:analysis*; D008722:Methods; D010573:Pesticide Residues / Q000032:analysis*; D014675:Vegetables / Q000032:analysis*
D006843:Hydrocarbons, Chlorinated; D007306:Insecticides; D010573:Pesticide Residues