Residue Studies on Oxadiazon and Its Metabolites in Terrapin and Corb Shell Processed Foods

Studies on Environmental Contaminants in Food. 5

Abstract

A simultaneous determination method of oxadiazon and oxadiazon metabolites (phenol, methoxy, acid and alcohol derivatives) by gas chromatography was developed for terrapin processed foods and corb shell processed foods. Oxadiazon was detected in corb shell processed foods in the concentration range between N. D. and 0.017ppm, but the metabolites could not be detected. Terrapin processed foods contained oxadiazon and oxadiazon acid at concentrations of 0.033-1.95ppm and 1.27-6.08ppm, respectively. Oxadiazon acid was detected at a higher concentration than oxadiazon itself, and the ratio between them varied from 1.34 to 46.7 in terrapin processed foods. The detection of oxadiazon and oxadiazon acid in these processed foods by ECD-GC and NP-FID-GC was confirmed by GC-mass spectrometry. Other oxadiazon metabolites were not detected.