Determination of Prochloraz and Its Metabolites in Fruits and Vegetables by GC

An analytical method was developed for prochloraz and its metabolites. Each fruit or vegetable was homogenized and then extracted with acetone followed by re-extraction with ethyl acetate. The extract was transferred into a glass ampoule and pyridine hydrochloride was added. The ampoule was sealed and heated at 200°C for 3hrs. Prochloraz and its metabolites were converted into 2, 4, 6-trichlorophenol (2, 4, 6-TCP), dissolved in 0.2mol/L HCl and extracted with hexane, then 2, 4, 6-TCP was determined by using GC. The recoveries from Japanese radish, white rape, tomato, mandarin orange and Chinese citron were 85.5%, 79.9%, 70.9%, 71.3% and 67.1%, respectively. The determination limit was 0.02μg/g for prochloraz in these samples.