Determination of 66 Organophosphrous Pesticide Residues in Green Onion,Ginger,Garlic and Chili Patse by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry

KeyWord:ultra performance liquid chromatography-tandem mass spectrometry £¨UPLC-MS/MS£©  organophosphrous pesticides  residue  green onion  ginger  garlic  chili patse

Abstract:

      An ultra performance liquid chromatography-tandem mass spectrometric £¨UPLC-MS/MS£© method was developed for the determination of 66 organophosphrous pesticide residues in green onion,ginger,garlic and chili patse.The samples were extracted with acetonitrile assisted by ceramic homogenizers and separated by salting out method.The supernatants were purified by dispersive solid-phase extraction £¨Carb,C18 and PSA£© prior to the UPLC-MS/MS analysis.The analytes were separated on an HSS T3 column,and indentified under positive electrospray ionization£¨ESI£«£© and multiple reaction monitoring £¨MRM£© mode.The matrix matched external standard calibration curves were used for the quantitative analysis.Under the optimal conditions,the quantitation limits of the method £¨S/N¡Ý10£© were 0.01 mg/kg.The calibration curves were linear in the range of 0.01-0.25 mg/L for all target compounds with correlation coefficients more than 0.99.The spiked recoveries at three levels of 0.01,0.02,0.10 mg/kg were in the range of 52%-117%,in which the recoveries for 92% pesticides were between 70% and 110%£¬and the relative standard deviations were in the range of 4.7%-16.9%.The method showed the advantages of simplicity,rapidness and sensitivity,and could meet the requirements for the determination of organophosphrous pesticide residues in preserved vegetables and their processed foods.