Method development for the determination of phosphine residues in foods.

ABSTRACT: Phosphine (PH₃) is a fumigant used for pest control of stored products and foods. In Taiwan, PH₃ has the maximum residue level (MRL) in 14 foods, including dried fruits, vegetables, spices, nuts, crops, roots, and tuber vegetables. In this study, gas chromatography/mass spectrometry coupled with a headspace sampler (HS-GC/MS) was used to determine the PH₃ content in foods. The stability of the PH₃ standard was evaluated either directly using the gas standard or indirectly using zinc phosphide (Zn₃P₂) with an acid. The optimal conditions for the headspace agitator were determined to be an incubation temperature of 65 °C, rotation speed of 750 rpm, and shaking time of 20 min. The PH₃ residue in the sample was suffic

SUBMITTER: Lin SW 

PROVIDER: S-EPMC12039535 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature