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

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...

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Bibliographic Details
Published in:Food chemistry 2008-05, Vol.108 (1), p.322-328
Main Authors: Zhang, Hong, Chen, Zilei, Yang, Guosheng, Wang, Wenzheng, Li, Xiuqing, Li, Ruiju, Wu, Yuanjuan
Format: Article
Language:English
Subjects:
alliinase
Biological and medical sciences
enzyme activity
enzyme inactivation
food analysis
food composition
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
gas chromatography
GC–MS
Herbicide
herbicide residues
mass spectrometry
Microwave
microwave treatment
Onion
onions
pretreatment
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Summary: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 0.015 mg kg −1. The method was applied to the analysis of herbicide residues in onion samples.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.10.041