Sulfoxaflor residues in 14 daily foods, including rice, sorghum, chilli, cucumber, white pear, apple, egg, beef brisket, chicken breast, fish, pork liver, milk, pine nut and honey, were simultaneously determined using a modified QuEChERS and LC–MS/MS method. These foods were classified
into three categories to be purified. A combination of 25 mg of octadecylsilane (C18) + 25 mg of primary and secondary amine (PSA) + 50 mg of graphitised carbon black (GCB) + 150 mg of MgSO4 was used to purify the rice, sorghum, honey, apple and white pear. A combination of 25 mg
of C18 + 50 mg of PSA + 50 mg of GCB + 150 mg of MgSO4 was used to purify the chilli and cucumber. A combination of 50 mg of C18 + 25 mg of PSA + 50 mg of GCB + 150 mg of MgSO4 was used to purify the pine nuts, egg, beef brisket, chicken breast, fish, pork liver and milk.
The linearity coefficient values were greater than 0.9975. The limit of detection and limit of quantification were in the ranges of 0.7‐1.8 and 2.0‐5.0 μg kg−1, respectively. Average recoveries of the sulfoxaflor at the 14 food matrices at spiking levels of
5.0, 10 and 50 μg kg−1 ranged from 74.0% to 100.8%, and the relative standard deviation ranged from 2.2% to 11.2%. This is a simple and rapid method for the determination of sulfoxaflor residues in various kinds of daily foods.
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Document Type: Research Article
Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin Provincial Key Laboratory of Water Resources and Environment, College of New Energy and Environment, Jilin University, Changchun, China
Department of Chemistry & Environmental Engineering, Changchun University of Science and Technology, Changchun, China
Changchun Customs District P.R. China, the former Jilin Entry – Exit Inspection and Quarantine Bureau, Changchun, China
May 3, 2019
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