Multiresidue method for triazines and pyrethroids determination by solid-phase extraction and gas chromatography-tandem mass spectrometry

Multiclass Pesticide Residues in Fruits and Vegetables from Brazil: A Systematic Review of Sample Preparation Until Post-Harvest

Brazil annually produces around 43 million tons of fruits and vegetables. Therefore, large amounts of pesticides are needed to grow these foods. The use of unauthorized or indiscriminate pesticides can lead to the adherence of residues of these compounds to the product in a concentration above the maximum residue limit (MRL). Pesticide residues (PRs) monitoring is a continuous challenge due to several factors influencing the detection of these compounds in the food matrix. Currently, several adaptations to conventional techniques have been developed to minimize these problems. This systematic review presents the main information obtained from 52 research articles, taken from five databases, on changes and advances in Brazil in sample preparation methods for determining PRs in fruits and vegetables in the last nine years. We cover the preexisting ones and some others that might be suitable alternatives approaches. In addition, we present a brief discussion on the monitoring of PRs in different Brazilian regions, and we found that residues belonging to the organophosphate and pyrethroid classes were detected more frequently. Approximately 67% of the residues detected are of irregular use in 28 types of fruits and vegetables commonly consumed and exported by Brazil.

Preparation of porous carbon-based molecularly imprinted polymers for separation of triazine herbicides in corn

A synthesis route of using cellulose as the precursor to prepare porous carbon (PC) had been established in this study. The as-prepared PC was introduced as carriers in the synthesis process of porous carbon-molecularly imprinted polymers (PC-MIPs), which greatly improved the absorption capacity of MIPs. Triazine pesticides in corn were extracted with matrix solid-phase dispersion (MSPD) using the PC-MIPs as dispersants and determined by ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Under the optimal MSPD condition for extracting six kinds of triazines (simazine, terbutryn, simetryne, prometryne, ametryn, and atrazine), the detection limits were 0.005-0.02 ng g^-1, while the precisions were 1.2-5.9%, and the recoveries were 92.6-104.7%. The method has been extensively applied to analyze various corn samples. Atrazine residue (1.2 μg kg^-1) was detected in one corn sample, which was lower than the maximum residual limit indicated by the Chinese stated standards (50 μg kg^-1).

Comprehensive Strategy for Sample Preparation for the Analysis of Food Contaminants and Residues by GC-MS/MS: A Review of Recent Research Trends

Food safety and quality have been gaining increasing attention in recent years. Gas chromatography coupled to tandem mass spectrometry (GC-MS/MS), a highly sensitive technique, is gradually being preferred to GC-MS in food safety laboratories since it provides a greater degree of separation on contaminants. In the analysis of food contaminants, sample preparation steps are crucial. The extraction of multiple target analytes simultaneously has become a new trend. Thus, multi-residue analytical methods, such as QuEChERs and adsorption extraction, are fast, simple, cheap, effective, robust, and safe. The number of microorganic contaminants has been increasing worldwide in recent years and are considered contaminants of emerging concern. High separation in MS/MS might be, in certain cases, favored to sample preparation selectivity. The ideal sample extraction procedure and purification method should take into account the contaminants of interest. Moreover, these methods should cooperate with high-resolution MS, and other sensitive full scan MSs that can produce a more comprehensive detection of contaminants in foods. In this review, we discuss the most recent trends in preparation methods for highly effective detection and analysis of food contaminants, which can be considered tools in the control of food quality and safety.