Rapid Analysis of Maleic Hydrazide in Vegetables and Fruits Using Capillary Electrophoresis

A rapid analytical method was developed for determination of maleic hydrazide in agricultural products by using capillary electrophoresis (CE). A sample was homogenized and extracted with water. The extract was purified with Sep-Pak C18 and evaporated. The residue was dissolved in water and filtered through a 0.20μm membrane filter. The sample solution thus prepared was subjected to CE using 0.02mol/L borate buffer pH 10.0-glycerine (95:5) as the running buffer. Detection was achieved with a UV detector set at 330nm.The recoveries of maleic hydrazide from 8 kinds of vegetables and fruits spiked at the levels of 2ppm and 20ppm were 76.7-104.3% and 92.4-103.2%, respectively. The detection limit of maleic hydrazide was 1ppm. This method was not applicable to citrus fruits except for satsuma mandarins.