Food Safety Magazine

Biz Tracks | February 4, 2014

Thermo Develops Method to Determine Carbendazim Levels in Orange Juice

By Staff

Thermo Develops Method to Determine Carbendazim Levels in Orange Juice


Thermo Fisher Scientific has developed a reproducible and accurate high-performance liquid chromatography (HPLC) method combined with on-line solid-phase extraction for the sensitive determination of carbendazim in orange juice. Application Note 1067: Determination of Carbendazim in Orange Juice demonstrates that this application — performed using a rapid separation liquid chromatography system — simplifies sample preparation and improves HPLC detection sensitivity with a method detection limit of carbendazim in orange juice of 0.2 μg/L.

Although carbendazim is a fungicide used in many countries to improve crop production, its slow degradation rate and high toxicity may be damaging to human health. Some countries either prohibit its use on certain food crops, or regulate the maximum residue limit of carbendazim in foods. Therefore, it is necessary to establish efficient analytical methods to detect the presence of this fungicide at low concentrations. Other methods typically used to extract carbendazim from orange juice are time consuming and require large amounts of solvent.

This application note and many others can be found at www.thermoscientific.com/dionex under the Documents tab.