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Microwave pretreatment and gas chromatography-mass spectrometry determination of herbicide residues in onion

Author:
Zhang, Hong, Chen, Zilei, Yang, Guosheng, Wang, Wenzheng, Li, Xiuqing, Li, Ruiju, Wu, Yuanjuan
Source:
Food chemistry 2008 v.108 no.1 pp. 322-328
ISSN:
0308-8146
Subject:
microwave treatment, pretreatment, gas chromatography, mass spectrometry, herbicide residues, onions, enzyme activity, food analysis, food composition, enzyme inactivation
Abstract:
A rapid multi-residue method was developed for the determination of 16 herbicides in onion. The analytical procedure was based on preventing formation of sulfur-containing compounds in onion by microwave inactivation of the enzyme alliinase. The onion samples which had been pretreated were extracted with acetonitrile and cleaned by solid-phase extraction. The herbicide residues in onion were detected by gas chromatography/mass spectrometry with selected ion monitoring. The recoveries of 16 herbicides ranged from 69.2% to 105.0% with the relative standard deviations (RSD) below 10.7%. The limit of quantitation (LOQ) ranged from 0.003 to 0.015mgkg-¹. The method was applied to the analysis of herbicide residues in onion samples.
Agid:
722202