Gas chromatographic determination of maleic hydrazide residues in potato tubers.
A gas chromatographic (GC) method is described for the determination of maleic hydrazide residues in potato tubers by oxidation of maleic hydrazide with aqueous lead dioxide to 3,6-pyridazinedione in the presence of cyclopentadiene. The reaction product, a volatile Diels-Alder adduct, could be detected in potatoes at levels in excess of 0.05 ppm with an electron capture detector. Recoveries of maleic hydrazide (as the Diels-Alder adduct) from potatoes at fortification levels of 0.1 to 10 ppm averaged 91.7%.
D002849:Chromatography, Gas; D005506:Food Contamination / Q000032:analysis*; D008300:Maleic Hydrazide / Q000032:analysis*; D011724:Pyridazines / Q000032:analysis*; D014675:Vegetables / Q000032:analysis
D011724:Pyridazines; D008300:Maleic Hydrazide