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Determination of spinetoram and its metabolites in amaranth and parsley using QuEChERS-based extraction and liquid chromatography–tandem mass spectrometry

► A simultaneous method was developed for the determination of spinetoram and its metabolites. ► LC–ESI–MS/MS in positive ion mode using MRM was used for confirmation and quantification. ► The method provides an adequate sensitivity and performance in minor crops. ► This is the first report for the...

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Published in:Food chemistry 2012-10, Vol.134 (4), p.2552-2559
Main Authors: Park, Ki Hun, Choi, Jeong-Heui, Abd El-Aty, A.M., Cho, Soon-Kil, Park, Jong-Hyouk, Kim, Bo Mi, Yang, Angel, Na, Tae Woong, Musfiqur Rahman, Md, Im, Geon-Jae, Shim, Jae-Han
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Language:English
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Summary:► A simultaneous method was developed for the determination of spinetoram and its metabolites. ► LC–ESI–MS/MS in positive ion mode using MRM was used for confirmation and quantification. ► The method provides an adequate sensitivity and performance in minor crops. ► This is the first report for the determination of spinetoram and its metabolites using tandem mass in minor crops. In this study, a simultaneous method was developed for the determination of spinetoram (XDE-175-J and XDE-175-L) and its demethyl metabolites (N-demethyl-175-J and N-demethyl-175-L) and formyl metabolites (N-formyl-175-J and N-formyl-175-L) in the minor crops; amaranth and parsley. The method uses quick, easy, cheap, effective, rugged, and safe (QuEChERS)-based extraction. Afterwards, the analytes were quantified and confirmed via liquid chromatography–electrospray ionisation tandem mass spectrometry (LC–ESI–MS/MS) in the positive ion mode using multiple reaction monitoring (MRM). Calibration curves were linear over the calibration ranges for all the analytes tested with r2>0.993. Limits of detection and quantitation were 0.01 and 0.03mg/kg for all the tested analytes in amaranth and parsley, respectively. Recovery values, at spiking levels 0.05 and 0.25mg/kg, ranged from 71.0% to 115.2% with relative standard deviations
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.04.066