title: Rapid Determination of Dichlofluanid Residues in Vegetables Using Dispersive-SPE Sample Preparation Combined with Gas Chromatography-Mass Spectrometry.
abstract: A method for rapid determination of dichlofluanid residue in vegetables using dispersive solid-phase extraction (dispersive-SPE) sample preparation combined with gas chromatography-mass spectrometry (GC-MS) was developed. Samples were extracted with actone-ethyl acetate (1:1, V/V), and then detected by GC-MS with an external standard method after being purified by optimized primary secondary amine, graphitized carbon black and anhydrous magnesium sulphate (MgSO4). It turned out that dichlofluanid showed a good linearity (y= 2.7E+ 5x- 2710.5) over the range of 0.02-2.00 mg/L with a correlation coefficient of 0.9994. The limit of detection was 0.13 μg/kg (S/N = 3) and the limit of quantification was 0.43 µg/kg (S/N = 10). The recoveries of the dichlofluanid were in the range of 73.3-106.7, 83.3-116.7 and 83.3 ∼ 106.7% with the spiked levels of 0.01, 0.02 and 0.05 mg/kg, and the relative standard deviations were in the range of 4.1-22.3%. Compared with the reported literature, the method is more simple, rapid, sensitive, reliable and can be applied to many vegetables.
authors.affiliation: College of Pharmacy, Chongqing Medical University, Chongqing, China.
authors.forename: Xue
authors.initials: X
authors.lastname: Zhou
authors.affiliation: Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing, China.
authors.forename: Shurui
authors.initials: S
authors.lastname: Cao
authors.affiliation: Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing, China.
authors.forename: Xianliang
authors.initials: X
authors.lastname: Li
authors.affiliation: Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing, China.
authors.forename: Cunxian
authors.initials: C
authors.lastname: Xi
authors.affiliation: College of Food Science and Engineering, Southwest University, Chongqing, China.
authors.forename: Xiaowen
authors.initials: X
authors.lastname: Ding
authors.affiliation: Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing, China.
authors.forename: Fen
authors.initials: F
authors.lastname: Xu
authors.affiliation: Sichuan Entry-Exit Inspection and Quarantine Bureau, Sichuan Engineering Technology Research Center of Import and Export Food Safety, Chengdu, China.
authors.forename: Jiangtao
authors.initials: J
authors.lastname: Hu
authors.affiliation: College of Pharmacy, Chongqing Medical University, Chongqing, China 379239975@qq.com.
authors.forename: Zhiqiong
authors.initials: Z
authors.lastname: Chen
mesh_terms: D000814:Aniline Compounds / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D052616:Solid Phase Extraction / Q000379:methods*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000814:Aniline Compounds; C016370:dichlofluanid