Rapid screening of 154 pesticide residues in vegetables by QuEChERS-ultra high performance liquid chromatography-time mass spectrometry
LI Jianxun1, FAN Bei1, ZHOU Jie2, ZHEN Yunpeng3, SHAN Jihao1,*
1(Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences,Beijing 100193, China) 2(Hebei Guanzhuo Testing Technology Co., Ltd, Shijiazhuang 050000, China) 3(Waters Technologies (Shanghai) Limited, Shanghai 100026, China)
Abstract: A new method for screening 154 pesticide residues in celery and tomato was established by UPLC-Q-TOF/MS. The QuEChERS method was used for sample preparation, and the sample was extracted with acetonitrile solution containing 1% (V/V) acetic acid and salted out with anhydrous magnesium sulfate and sodium chloride. The extract was purified by adsorption material and then determined directly. The target drug was separated by C18 column and gradient elution was performed with acetonitrile and 0.1% (V/V) formic acid aqueous solution as mobile phase. Full information tandem mass spectrometry (MSE) with positive ion was used to detect the target drug. The results showed that in the range of 1-100 μg/kg, the 154 pesticides in two vegetables showed good linear correlations (R2≥0.995), and the screening detection limits (SDLs) and limits of quantification (LOQs) of 154 pesticides in the two vegetables were both in the range of 1-100 μg/kg. The average recoveries for 154 pesticides at three spiked levels ranged from 52% to 127%, with relative standard deviations(RSDs) of 0.3%~39.0%. The method is rapid, simple and sensitive, which can be used for rapid screening of 154 pesticide residues in celery and tomato.
李建勋,范蓓,周杰,等. QuEChERS-超高效液相色谱-飞行时间质谱法快速筛查蔬菜中154种农药残留[J]. 食品与发酵工业, 2019, 45(19): 239-250.
LI Jianxun,FAN Bei,ZHOU Jie,et al. Rapid screening of 154 pesticide residues in vegetables by QuEChERS-ultra high performance liquid chromatography-time mass spectrometry[J]. Food and Fermentation Industries, 2019, 45(19): 239-250.
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2019, Vol. 45 
