An analytical method was developed for prochloraz and its metabolites. Each fruit or vegetable was homogenized and then extracted with acetone followed by re-extraction with ethyl acetate. The extract was transferred into a glass ampoule and pyridine hydrochloride was added. The ampoule was sealed and heated at 200C for 3 hrs. Prochloraz and its metabolites were converted into 2, 4, 6-trichlorophenol (2, 4, 6-TCP), dissolved in 0.2mol/L HCl and extracted with hexane, then 2, 4, 6-TCP was

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... ned by using GC. The recoveries from Japanese radish, white rape, tomato, mandarin orange and Chinese citron were 85.5%, 79.9%, 70.9%, 71.3% and 67.1%, respectively. The determination limit was 0.02ig/g for prochloraz in these samples.