GC串联质谱联用QuEChERS(快速、简便、廉价、有效、坚固、安全)萃取法测定水产品中57种农药残留

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-08-10 DOI:10.1007/s10068-023-01372-4
Hyesu Lee, Myungheon Kim, Minsoo Park, Mihyun Cho, Jun Wook Hur, Yoonmi Lee, Mi-Ra Jo, Joon-Goo Lee, Moo-Hyeog Im
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引用次数: 0

摘要

采用气相色谱-质谱/质谱结合快速、简便、廉价、有效、耐用和安全的提取方法测定了水产品中的 57 种农药。该分析方法的检出限和定量限(LOD 和 LOQ)分别为 0.91 至 2.12 纳克/克(湿重)和 3 至 7 纳克/克(湿重)。此外,校准曲线的线性关系良好(R2 > 0.99)。相对回收率为 53.87% 至 127.2%,重现性为 0.25% 至 10.87%。利用该方法分析了褐藻、鳗鱼、比目鱼、对虾和鲍鱼样品中的农药残留量,结果表明,除低浓度(0.1%)和高浓度(0.1%)农药外,大部分样品未受到 57 种目标农药的污染。
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Determination of 57 pesticide residues in fishery products by GC tandem mass spectrometry combined with QuEChERS (quick, easy, cheap, effective, rugged, and safe) extraction

An analytical method using GC–MS/MS combined with quick, easy, cheap, effective, rugged, and safe extraction was developed to determine 57 pesticides in fishery products. The limits of detection and quantification (LOD and LOQ, respectively) of the analytical method ranged between 0.91 and 2.12 ng/g wet mass and 3 and 7 ng/g wet mass, respectively. Moreover, the linearity of the calibration curves was acceptable (R2 > 0.99). The relative pesticide recoveries ranged between 53.87 and 127.2%, and reproducibility ranged between 0.25 and 10.87%. The pesticide residues in brown seaweed, eel, flatfish, shrimp, and abalone samples were analyzed using the developed analytical method, and the results indicate that most samples were not contaminated by the 57 target pesticides, except low levels (< 10 ng/g) of 1,1-dichloro-2,2-bis(4-chlorophenyl)ethene, alachlor, ametryn, isoprothiolane, and prometryn in several samples.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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