Comparative evaluation of multi-residue methods for analysis of pesticide residues in black pepper by gas chromatography tandem mass spectrometry: critical evaluation of matrix co-extractives and method validation.

Content Provider	Europe PMC
Author	Kandaswamy, Chandrasekar Anandaram, Sreekanth Presley, S. I. Davis Shabeer, Ahammed T. P.
Abstract	A gas chromatography tandem mass spectrometry method was developed for simultaneous determination of 133 pesticides in Black pepper (Piper nigrum). QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) sample preparation method is preferred over multistep methods. Extraction was done by using acetonitrile followed by clean up using graphitized carbon, primary secondary amine and octadecyl silica (C18). Even after the cleanup, non-volatile co-extractives stick to the liner and column which results in affecting the performance of the instrument and volatile co-extractives impact the analysis by enhancing the analyte concentration. So we evaluated a dilution procedure to overcome the drawbacks. The limit of quantification of 0.01 mg kg−1 was achieved for fifty times diluted sample extract with S/N ≥ 10. The recovery was between 70 and 120% for 0.01, 0.025 and 0.05 mg kg−1 for fortified samples and corresponding precision was between 3 and 16% RSD. The seven-level calibration curve shows a regression co-efficient of 0.99. Electronic supplementary material The online version of this article (10.1007/s13197-020-04605-0) contains supplementary material, which is available to authorized users.
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ISSN	00221155
Volume Number	58
DOI	10.1007/s13197-020-04605-0
PubMed Central reference number	PMC7884533
Issue Number	3
PubMed reference number	33678874
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2020-06-27
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2020
Subject Keyword	QuEChERS Multi residue pesticides Spices Black pepper GC-MS/MS
Content Type	Text
Resource Type	Article
Subject	Food Science