[Residue analysis of pyrethroid insecticides in cereal grains, milled fractions and bread].
A procedure is described for the residual analysis of eight pyrethroid insecticides at levels of 2-5 micrograms/kg. Residues are extracted from cereal grains, flour or bread with a mixture of acetonitrile/water (2 + 1) and are partitioned into petroleum ether. Clean-up is performed by gel permeation chromatography on Bio-Beads S-X3 and an additional Florisil column. Electron capture gas liquid chromatography on a non-polar SE-30 capillary column separates the isomers of the compounds. Under the conditions used in the experiments with cyfluthrin, cypermethrin, deltamethrin, fenvalerate, and permethrin, the compound levels in rye and wheat did not decrease significantly. Losses during milling and baking were small. Consequently, pyrethroid insecticides remain effective in grain stored over a long period of time. However, considerable residues result in the milled fractions as well as in different types of bread.
Dicke
W
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Institut für Lebensmittelchemie der Universität Münster, Bundesrepublik Deutschland.
Ocker
H D
HD
Thier
H P
HP
D001939:Bread / Q000032:analysis*; D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D002523:Edible Grain / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D007202:Indicators and Reagents; D007306:Insecticides / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis*; D011722:Pyrethrins / Q000032:analysis*
D007202:Indicators and Reagents; D007306:Insecticides; D010573:Pesticide Residues; D011722:Pyrethrins
Rückstandsanalyse von Pyrethroid-Insecticiden in Getreide, Mahlerzeugnissen und Brot.