Analysis of herbicide residues in cereals, fruits and vegetables

The determination of herbicide residues in cereals, fruits and vegetables by chromatographic methods is reviewed. The principal chemical groups of herbicides, like phenoxyacids, benzontriles, ureas, triazines, dinitroanilines, chloracetamides, carbamates, uracils, glyphosphate and bipyridylium compounds, are considered. This review briefly provides some basic information on food sample extraction, clean-up, derivatization and determination of herbicide residues. (C) 2000 Elsevier Science B.V. All rights reserved.