LC-MS/MS法测定塞尔维亚市场新鲜水果中农药残留

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-05-21 DOI:10.3390/foods14101828
Isidora Kecojević, Danica Mrkajić, Vladimir Tomović, Biljana Bajić, Milana Lazović, Ana Joksimović, Mila Tomović, Aleksandra Martinović, Dragan Vujadinović, Srđan Stefanović, Vesna Đorđević
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引用次数: 0

摘要

测定了4年采集的46种水果2164份样品的农药残留浓度。水果原产于59个国家,包括塞尔维亚(N = 199)。采用改进的QuEChERS方法提取农药后,采用液相色谱-串联质谱法(LC-MS/MS)测定农药残留。共检出173种农药残留。62.57%的水果样品农药残留量≥0.01 mg/kg, 4.67%的水果样品农药残留量超过塞尔维亚法规规定的最大残留限量(MRLs)。在石榴和柑橘类水果(葡萄柚和柑橘)中,MRL值最常被超过。检出最多的农药为吡唑啉(624份,占28.84%),其中柚子样品的浓度最高,为93.870 mg/kg。50.92%的水果样品中检出多种农药,其中2个葡萄柚样品中农药残留量高达44种。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Determination of Pesticide Residues in Fresh Fruits in the Serbian Market by LC-MS/MS.

The concentrations of pesticide residues were determined in 2164 samples of 46 fruit species, collected over a 4-year period. Fruits originated from 59 countries, including Serbia (N = 199). Pesticide residues were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) after extraction using a modified QuEChERS protocol. A total of 173 pesticide residues were detected. Of the fruit samples, 62.57% had pesticide residues at or above 0.01 mg/kg, and 4.67% exceeded the maximum residue limits (MRLs) set by the Serbian regulation. MRL values were most often exceeded in pomegranate and citrus fruits (grapefruit and mandarin). The most frequently found pesticide was imazalil (detected in 624 samples, 28.84%), with the highest concentration (93.870 mg/kg) found in a grapefruit sample. Multiple pesticides were detected in 50.92% of the fruit samples, and two grapefruit samples contained up to 44 pesticide residues.

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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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