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Zhang Q, Xiao W, Wu Y, Fan Y, Zou W, Xu K, Yuan Y, Mao X, Wang Y. A simple, environmental-friendly and reliable d-SPE method using amino-containing metal-organic framework MIL-125-NH 2 to determine pesticide residues in pomelo samples from different localities. Food Chem 2022; 372:131208. [PMID: 34601418 DOI: 10.1016/j.foodchem.2021.131208] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 09/16/2021] [Accepted: 09/20/2021] [Indexed: 01/18/2023]
Abstract
A simple, environmentally-friendly and reliable method was developed to simultaneously monitor the residue of methyl 1-naphthalene acetate, parathion-methyl, fenitrothion, bromophos and phenthoate in pomelo by using dispersive solid-phase extraction technique (d-SPE). In this method, these target analytes were captured by MIL-125-NH2 and detected by GC-MS/MS. The key parameters of d-SPE were optimized by the single factor experiment. Under the optimized conditions, a good determination coefficient (R2 > 0.9922) and extraction recoveries (64.7-116.8%) are obtained. The limit of detections (0.03-1.07 ng/g) is lower than the MRLs in citrus fruits established by EU (10-15000 ng/g) and China (10-10000 ng/g). The precisions of intra-day and inter-day are 1.3-8.9% and 3.8-14.9%, respectively. In addition, the sorbent MIL-125-NH2 is stable and can be reused at least eight times. These results prove the established method is efficient and reliable to detect the pesticide residues in pomelo.
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Affiliation(s)
- Qingqing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science, Nanchang University, Jiangxi, China
| | - Weiming Xiao
- Key Laboratory of Jiangxi Province for Environment and Energy Catalysis, College of Chemistry, Nanchang University, Nanchang 330031, China
| | - Yuqin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science, Nanchang University, Jiangxi, China
| | - Yunxue Fan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science, Nanchang University, Jiangxi, China
| | - Wenhaotian Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science, Nanchang University, Jiangxi, China
| | - Kang Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science, Nanchang University, Jiangxi, China
| | - Yi Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science, Nanchang University, Jiangxi, China
| | - Xuejin Mao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science, Nanchang University, Jiangxi, China.
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