Optimisation and validation of a specific analytical method for the determination of thiram residues in fruits and vegetables by LC–MS/MS
Impacto
Scholar |
Otros documentos de la autoría: Peruga Mínguez, Aránzazu; Grimalt Brea, Susana; Lopez, Francisco; Sancho, Juan V; Hernandez, Felix
Metadatos
Mostrar el registro completo del ítemcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/33596
comunitat-uji-handle3:10234/33597
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http://dx.doi.org/10.1016/j.foodchem.2012.04.064 |
Metadatos
Título
Optimisation and validation of a specific analytical method for the determination of thiram residues in fruits and vegetables by LC–MS/MSAutoría
Fecha de publicación
2012Editor
ElsevierISSN
0308-8146Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
http://www.sciencedirect.com/science/article/pii/S0308814612007273#Palabras clave / Materias
Resumen
Thiram is a non-systemic dithiocarbamate fungicide, which is easily degraded during sample preparation since it is affected by pH, matrix components and temperature. In this work, specific methodology for thiram ... [+]
Thiram is a non-systemic dithiocarbamate fungicide, which is easily degraded during sample preparation since it is affected by pH, matrix components and temperature. In this work, specific methodology for thiram analysis in vegetable (eggplant and lettuce) and fruit (strawberry) samples has been developed based on liquid chromatography coupled to tandem mass spectrometry (LC–MS/MS). Minimising thiram degradation during standards storage and sample preparation was carefully studied. The effect of low temperature (about 5 °C), addition of a dehydrating agent (Na2SO4 anhydrous), pH regulator (NaHCO3), and enzymatic activity reduction (EDTA) during extraction was evaluated. The optimised procedure was validated for eggplants, lettuces, and strawberries. Satisfactory recoveries, between 80% and 106%, and relative standard deviations below 10% were obtained at 0.1 and 0.01 mg/kg fortification levels (n = 5). Limits of detection below 0.0012 mg/kg were achieved. The validated method has been applied to eggplant and lettuce samples collected from different field trials as well as several strawberry and apple samples. [-]
Publicado en
Food Chemistry. 2012 Novmber, Volume 135, Issue 1Derechos de acceso
© 2012 Elsevier Ltd. All rights reserved.
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