3988
Accession Number
15616
Title Of Article Chaper
A Chromatographic-Colormetric Method for Determining Low Residues of Piperonyl Butoxide in Flour
Title Of Journal Book
Agricultural and food chemistry
Volume
19
Issue
1
Pages
192-193
Literature Level
Analytic
Abstract
A sensitive chromatographic-colorimetric procedure for determining piperonal butoxide residues in flour has been developed. The residue is extracted with pentane and chromatographied on a column of Florisil, with two successive eluting solutions of ethyl acetate in pentane.
Keywords
testing;analysis;color
pub_id
3988