Comparison of purification method for the determination of thiabendazole residues in foods of animal origin

CHEN Lixia; XU Lijian

doi:10.13995/j.cnki.11-1802/ts.024663

Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 218 - 223

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024663

Comparison of purification method for the determination of thiabendazole residues in foods of animal origin

CHEN Lixia ,
XU Lijian

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(Mathematical Department, Qiongtai Normal University, Haikou 571100, China)

Received date: 2020-06-06

Revised date: 2020-07-21

Online published: 2021-01-13

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Abstract

In this paper, three purification methods, gel permeation chromatography (GPC), solid phase extraction (SPE), and QuEChERS, were compared for the determination of thiamine in food products of animal origin by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The GPC method uses Bio-BeadsS-X3 filler, SPE and QuEChERS use PSA and C₁₈ adsorbents to assist in the purification for the pretreatment of the three foods of pork, eggs, milk, pig liver and chicken, respectively. At three concentrations of 0.01, 0.05, and 1.0 mg/kg, the recoveries of the three purification methods in the sample analysis meet the requirements. The average recovery of the GPC method was between 80%-108%, the average recovery of the SPE method was between 80%-110%, and the average recovery of QuEChERS method was between 82%-107% respectively. However, GPC and SPE require specific instruments or solid-phase extraction columns, which was time-consuming and labor-intensive. It was recommended that the fast and simple QuEChERS method was good to process food products of animal origin, which could meet the requirements for determination of thiabendazim or other pesticide residues in food sample.

Key words： ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS); thiabendazole; food products of animal origin; purification

Cite this article

CHEN Lixia , XU Lijian . Comparison of purification method for the determination of thiabendazole residues in foods of animal origin[J]. Food and Fermentation Industries, 2020 , 46(24) : 218 -223 . DOI: 10.13995/j.cnki.11-1802/ts.024663

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