Determination of hymexazol in 26 foods of plant origin by modified QuEChERS method and liquid chromatography tandem-mass spectrometry

文献类型： 外文期刊

第一作者： Jiang, Zejun

作者： Jiang, Zejun;Li, Hui;Cao, Xiaolin;Du, Pengfei;Shao, Hua;Jin, Fen;Jin, Maojun;Wang, Jing

作者机构：

关键词： Hymexazol residue;Foods of plant origin;QuEChERS;LC-MS/MS;Matrix-matched calibration

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： A rapid and sensitive method based on modified QuEChERS for hymexazol determination in 26 plant derived foods using liquid chromatography tandem-mass spectrometry (LC-MS/MS) was developed. Variables affecting the separation (LC column, mobile phase additives) and clean-up effects of various dispersive phases, such as PSA, C-18, GCB, MWCNTs, PEP-2, Al2O3, Florisil, and PVPP were evaluated. The method was validated using 26 matrices at spiked levels of 0.01 or 0.02, 0.05, 0.1, and 0.5 mg/kg (0.05, 0.2, 0.5, and 1.0 mg/kg for green tea). Mean recoveries were between 71.2% and 113.8%, and intra and inter-day precisions were below 14.8%. The limit of quantitation for 26 matrices ranged from 10 to 50 mu g/kg. Matrix-matched calibration was used. The method was subsequently applied for real sample analysis, and hymexazol was detected in a cucumber (below the LOQ) and was not detected in any other sample. The method is simple and effective, and meets the routine monitoring requirements for hymexazol residue in foods. (C) 2017 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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