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A method for the rapid determination of pesticides coupling thin-layer chromatography and enzyme inhibition principles

•A method for detecting pesticides by combining TLC and enzyme inhibition was developed.•It reduced the effects of organic solvents and pigments in samples on rapid analysis.•The result of this method can be semiquantitative using smartphones and software.•It can sensitively determine dichlorvos, pa...

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Bibliographic Details
Published in:Food chemistry 2023-08, Vol.416, p.135822-135822, Article 135822
Main Authors: Shao, Yunling, Wang, Miao, Cao, Jing, She, Yongxin, Cao, Zhen, Hao, Zhenxia, Jin, Fen, Wang, Jing, Abd El-Aty, A.M.
Format: Article
Language:English
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Summary:•A method for detecting pesticides by combining TLC and enzyme inhibition was developed.•It reduced the effects of organic solvents and pigments in samples on rapid analysis.•The result of this method can be semiquantitative using smartphones and software.•It can sensitively determine dichlorvos, paraoxon and parathion in real samples. Herein, we developed a method coupling TLC and enzyme inhibition principles to rapidly detect OPs (dichlorvos, paraoxon and parathion). After the removal of the organic solvent from the samples using TLC and paper-based chips, the enzyme was added to the detection system. The results showed that the current method effectively reduced the effects of solvents on enzyme behavior. Moreover, the pigments could be successfully retained on TLC with 40% ddH2O/ACN solution (v/v) as a developing solvent. Additionally, the detection limits (LODs) were 0.002 µg/mL for dichlorvos, 0.006 µg/mL for paraoxon, and 0.003 µg/mL for parathion. Finally, the method was applied to spiked cabbage, cucumber, and spinach and showed good average recoveries ranging between 70.22% and 119.79%. These results showed that this paper-based chip had high sensitivity, precleaning, and elimination of organic solvent properties. Furthermore, it provides a valuable idea for sample pretreatment and rapid determination of pesticide residues in food.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.135822