Change of chlorothalonil residue in pickled cucumber and tomato juice

GC-ECD was used to study the change of chlorothalonil WP(75%)residue in cucumber and tomato before and after their processing.Limit of detection was 1.5×10-12g and the lowest concentration detected in cucumber and in tomato was 0.002mg/kg.Average recovery was between 79.8 to 102.3%,RSD was 6.9%,meeting requirements for pesticide residue analysis.The result shows that chlorothalonil dissipated rapidly in pickled cucumber and tomato juice,and they are safer for eating.