The gas‐liquid chromatographic determination of prothoate and the corresponding phosphorothioate residues in fruit

摘要

AbstractThe fruit was macerated in acetone and the extract cleaned up by liquid‐liquid partition. Prothoate and its phosphorothioate were determined by gas‐liquid chromatography with thermionic detection. Recoveries were 78‐100 at 0.05 mg/ kg for apples, grapes, peaches and oranges and did not critically depend on the stage of ripeness of the