SUMMARY A procedure for the analysis of 2,6‐dichloro‐4‐nitroaniline by electron‐capture gas chromatography is described. In this technique, samples are extracted with benzene and analyzed in a gas chromatograph without involving any additional cleanup procedures. It is applicable to a variety of stone fruits, and as low as 0.01 ppm of residue can be detected.

SUMMARY A sensitive procedure for the determination of pentachlorophenol and sodium pentachlorophenate residues on fruits by electron‐capture gas chromatography is described. In this method sodium pentachlorophenate is converted to pentachlorophenol in acid solution prior to analysis. The pentachlorophenol is then methylated with diazomethane, and is analyzed as the methyl ether by electron‐capture gas chromatography. As little as 0.01 ppm can be detected, with recovery values ranging from 76 to 90%.

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