Thomas S Thompson, Johan P van den Heever, Melissa J Zarft, Snezana Dijanovic
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引用次数: 0
Abstract
A method employing online solid phase extraction (SPE) coupled to UPLC-MS/MS was developed for the determination of residues of the acid herbicide quinclorac plus its transformation product, quinclorac methyl ester, in honey. The analytical method involved dissolving the honey in a mixture of methanol:water followed by direct injection into a two-dimensional UPLC system which is used to perform an automated SPE cleanup on a reusable phenyl cartridge prior to the target analytes being transferred onto an analytical UPLC column for subsequent chromatographic separation followed by MS/MS detection. The limits of quantitation for quinclorac and quinclorac methyl ester in honey were both set at 0.5 µg kg-1 and the method detection limit was estimated to be 0.012 µg kg-1 for each compound. The working analytical range (0.5-100 µg kg-1) was validated by analysing a series of spiked replicate honey samples. The method was applied to the analysis of various honeys obtained from numerous different commercial sources. Quinclorac was detected in 9 out of 30 samples at concentrations ranging from 0.6 to 31.5 µg kg-1. Quinclorac methyl ester, which is estimated to be significantly more toxic than the parent herbicide itself, was not detected in any honey sample.
期刊介绍:
Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.