A simple and rapid phosphorimetric method for the determination of α-naphthaleneacetamide residues in fruit samples is presented. The method is based on a new, simple and sensitive methodology: Heavy Atom Induced Room Temperature Phosphorescence (HAI-RTP). The effect of different heavy atom salts and sodium sulfite concentration over the phosphorescence signals was investigated. The resultant HAI-RTP spectra were successfully applied for determining α-naphthaleneacetamide concentrations in the range of 7.8 to 100 μg·L−1, with relative standard deviations between 2.6 and 5.7%.
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Cruces‐Blanco et al. (1999) studied this question.
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