Thermal stability of organophosphorus pesticide triazophos and its relevance in the assessment of risk to the consumer of triazophos residues in food

The degradation of triazophos in aqueous solutions was monitored at 205 and 254 nm after separation using high-performance liquid chromatography. An O DS column was used with a mobile phase of 60% acetonitrile and 0.04% phosph oric acid at a flow fate of 1.4 cm(3) min(-1). When dissolved in distilled water, similar to 30% of the original triazophos was detected. The effect o f heating time and temperature on a 0.5 mg dm(-3) standard was investigated . Over a 150 min period at 100 degreesC the peak area detected for the stan dard decreased by 58.67 +/- 6.19 and 65.03 +/- 4.61% when measured at 254 a nd 205 nm, respectively. The precision of the absorbance detected at 205 an d 254 nm was: 3.54 +/- 2.8 and 3.86 +/- 3.9%, respectively. There was a sig nificant difference (P = 0.10) between the precision of the results obtaine d at each wavelength. The t(calcd) value was -2.236 and the t(crit) value w a 1.94. The mast sensitive wavelength was 205 nm. A 54% difference in the g radients of the calibration graphs obtained at each wavelength was observed . The results suggest that similar to 72% of triazophos is degraded during a 20 min cooking period at 100 degreesC, due to ambient and. elevated tempe rature hydrolysis. Therefore, the dose to the consumer of triazophos residu es in cooked food is likely to be similar to 72% lower than in the raw food , with a concomitant reduction in toxicological risk.