Determination of various pesticide residues in vegetables
Determination of various pesticide residues in vegetables
In recent years, regarding the detection technology of pesticide residues in food, the United States and the European Union have adopted more multi-residue detection technology and rapid screening detection technology, while China's research in this area is very little. Pesticide residues in food are getting more and more attention. Source: Food Safety Monitoring Technology (Chemical Industry Press)
Operation method
Gas Chromatography Mass Spectrometry
Materials and Instruments
Vegetables Move 1. Pre-processing For more product details, please visit Aladdin Scientific website.
Sodium sulfate in water Dichloromethane Hexane-ethyl acetate
Mashers Vibrators Stoppered triangular flasks Volumetric flasks Filter flasks
The edible parts of various vegetables were chopped and placed in a high-speed tissue masher for homogenization. Weigh 10.00 g of homogenized sample in a 250 mL stoppered triangular flask, depending on the water content of the sample, add 30-100 g of anhydrous sodium sulfate, shake well, add 70 mL of dichloromethane, cover tightly with a stopper, and extract by shaking for 30 min on an oscillating machine, remove, and filter. Measure the filtrate 35 mL, volatilize and concentrate nearly dry at room temperature, dissolve the residue with a mixture of n-hexane - ethyl acetate (4 + 1) and volume to 2.0 mL, to be measured.
2. Instrumental conditions
Inlet temperature 260 ℃; non-split injection mode; helium pressure 100.0 kPa; total flow rate 20 mL/ min. Mass spectrometry: E1 ionization mode, ionization energy 70 eV; detector temperature 250 ℃, voltage 1.20 kV; scanning range of the full-scan (SCAN) measurement mode m/z:35-480; scanning interval 1 s; solvent excision 4.50 min.