Abstract: A method for the determination of chlorfluazuron residue in foods by high performance liquid chromatography (HPLC) was developed. The samples were extracted with hexane or acetonitrile. After cleaned up with Florisil-solid phase extraction (SPE), the samples were analyzed by the separation on a C18 chromatographic column with an acetonitrile and water (85:15, v/v) mixed solution as the mobile phase and the determination with an ultraviolet detector at 260 nm. The linear range was 0.05~2.0 mg/L, the correlation coefficient was 0.9998 and the limit of quantification (S/N=10) was 0.05 mg/kg. The recoveries were 82.1%~102.5% with the relative standard deviations (n=10) of 3.00%~6.25% at the three different spiked levels of 0.05, 0.1 and 1 mg/kg. The method is easy, fast, accurate and consuming less sample and organic solvents. It can be applied in the determination of chlorfluazuron in foods.

Key words: chlorfluazuron, foods, high performance liquid chromatography (HPLC)