Multi-class, multi-residue analysis of pesticide residues in fishery products using LC and GC-MS/MS

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-21 DOI:10.1016/j.foodcont.2024.110959

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引用次数: 0

Abstract

Pesticide residues in agricultural products and the environment have been studied extensively over the years. Through the excessive or illegal use of pesticides, residues enter the surrounding environment and are absorbed by animals. Livestock and fishery products are subject to pesticide residue regulation, which includes the establishment of maximum residue limits. However, currently, fishery products are regulated only for ethoxyquin, neglecting the potential for bioaccumulation. This study aims to develop a method for the multi-class, multi-residue analysis of pesticide residues in fishery products—flatfish, eel, shrimp, and Manila clam—based on the QuEChERS method. A total of 327 compounds, including 263 pesticides and their metabolites, were identified using liquid chromatography and gas chromatography–tandem mass spectrometry. The method can quantify 263 pesticide residues in flatfish, 265 in eel, 264 in shrimp, and 263 in Manila clam, respectively. Additionally, the method can be applied to quantify 244 pesticide residues in seaweed. The method proves effective and useful for monitoring both food safety and environmental contamination.

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利用 LC 和 GC-MS/MS 对水产品中的农药残留进行多类别、多残留分析

多年来，人们对农产品和环境中的农药残留进行了广泛的研究。由于过量或非法使用杀虫剂，残留物进入周围环境并被动物吸收。畜产品和水产品都受农药残留监管，包括制定最高残留限量。然而，目前只对水产品中的乙氧基喹进行监管，忽视了其潜在的生物累积性。本研究旨在以 QuEChERS 方法为基础，开发一种多类别、多残留分析方法，用于分析渔业产品（扁鲨、鳗鱼、虾和马尼拉蛤）中的农药残留。利用液相色谱法和气相色谱-串联质谱法，共鉴定出 327 种化合物，包括 263 种农药及其代谢物。该方法可分别定量分析比目鱼中的 263 种农药残留、鳗鱼中的 265 种农药残留、虾中的 264 种农药残留和马尼拉蛤中的 263 种农药残留。此外，该方法还可用于定量检测海藻中的 244 种农药残留。事实证明，该方法在监测食品安全和环境污染方面都非常有效和有用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.