Chemometric-assisted QuEChERS extraction method for the residual analysis of thiacloprid, spirotetramat and spirotetramat’s four metabolites in pepper: Application of their dissipation patterns

•Simultaneously measured thiacloprid, spirotetramat and spirotetramat’s metabolites in pepper.•The QuEChERS method was optimised using P–B and CCD designs.•The dissipation of thiacloprid, spirotetramat and spirotetramat’s metabolites in pepper was first reported.•The dissipation pattern followed a f...

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Bibliographic Details
Published in:Food chemistry 2016-02, Vol.192, p.893-899
Main Authors: Li, Shasha, Liu, Xingang, Dong, Fengshou, Xu, Jun, Xu, Hanqing, Hu, Mingfeng, Zheng, Yongquan
Format: Article
Language:English
Subjects:
Aza Compounds - chemistry
Dissipation kinetics
Experimental design
Metabolites
Neonicotinoids
Piper nigrum - chemistry
Pyridines - chemistry
Spiro Compounds - chemistry
Spirotetramat
Tandem Mass Spectrometry - methods
Thiacloprid
Thiazines - chemistry
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Summary:•Simultaneously measured thiacloprid, spirotetramat and spirotetramat’s metabolites in pepper.•The QuEChERS method was optimised using P–B and CCD designs.•The dissipation of thiacloprid, spirotetramat and spirotetramat’s metabolites in pepper was first reported.•The dissipation pattern followed a first+first order kinetics model with short half-life. Chemometric tools equipped with a Plackett–Burman (P–B) design, a central composite design (CCD) and a desirability profile were employed to optimise the QuEChERS (quick, easy, cheap, effective, rugged and safe) method for the quantification of thiacloprid, spirotetramat and spirotetramat’s four metabolites in pepper. The average recoveries were in the range of 71.6–119.5%, with relative standard deviations ⩽12.1%. The limit of quantification for the method was less than 0.01mg/kg. The method was applied to field samples to evaluate the residual characteristics of thiacloprid and spirotetramat. The data showed that the first+first-order model is a better fit than the first order model for the dissipation of thiacloprid and spirotetramat in pepper. The half-lives of thiacloprid and spirotetramat in pepper are 0.81 and 1.21days, respectively. The final residues were between 0.016mg/kg and 0.13mg/kg for thiacloprid and 0.08mg/kg and 0.12mg/kg for spirotetramat.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.07.122