[Study of multi-residue method for determining pesticide residues in processed foods manufactured from agricultural products by LC-MS/MS].

Content Provider	Semantic Scholar
Author	Fukui, Naoki Takatori, Satoshi Kitagawa, Yoko Okihashi, Masahiro Kajimura, Keiji Obana, Hirotaka
Copyright Year	2013
Abstract	A rapid multi-residue method for determination of pesticide residues in processed foods manufactured from agricultural products was examined. Five mL water was added to 5 g sample in a polypropylene tube, and the tube was left to stand at room temperature for 30 min. Then, 20 mL acetonitrile was added to the sample. The mixture was homogenized in a high-speed homogenizer, followed by salting out with 1 g NaCl and 4 g anhydrous MgSO4. After centrifugation, the organic layer was purified on a graphitized carbon/PSA cartridge column. After removal of the solvent, the extract was resolved in methanol-water and analyzed with LC-MS/MS. The recoveries of 93 pesticides fortified into 5 kinds of processed foods [Chinese cabbage kimchi, marmalade, raisin, umeboshi (pickled plum) and worcester sauce] were examined at the concentrations of 0.02 and 0.1 μg/g (n=5). The recoveries of 61 pesticides in all foods were 70-120% with relative standard deviation below 20% at both concentrations. Seventy-four processed foods obtained from markets in Japan were examined with this method. Pesticide residues over the maximum residue limit (0.01 μg/g) were detected in 2 processed foods.
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://www.jstage.jst.go.jp/article/shokueishi/54/6/54_426/_pdf/-char/en
PubMed reference number	24389475v1
Volume Number	54
Issue Number	6
Journal	Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Language	English
Access Restriction	Open
Subject Keyword	Cabbage - dietary Centrifugation Food Magnesium Sulfate Methanol Numerous Pesticide & Insecticide panel:MCnc:Pt:Urine:Qn Pesticide Residues Pesticides Polypropylenes Raisins Recovery - action Sodium Chloride Standard deviation Syzygium cumini acetonitrile sauce
Content Type	Text
Resource Type	Article