Detection of O,O-Diethyl-O-(2,5-dichlorophenyl) Phosphorothioate and O,O-Diethyl-O-(3,6-dichloro-2-pyridyl) Phosphorothioate in Meat Fat

Abstract

Two previously unreported organophosphorus residues have been detected in meat fat. The first, O,O-diethyl-O-(2,5-dichlorophenyl) phosphorothioate, apparently results from the debromination of bromophos-ethyl, while the other, O,O-diethyl-O-(3,6-dicliloro-2-pyridyl) phosphorothioate, presumably arises by the monodechlorination of chlorpyriphos. Mass spectral evidence is presented in support of the assigned structures and gas-liquid chromatographic retention data for the residues and their oxygen analogs are provided.

Pesticide residues

“…Luke and Dahl (243) deteéted two organophosphorus residues in meat resulting from the use of bromophos and chlorpyriphos.…”