Pesticide residues in sauce manufactured from agricultural products

Authors : Tarık BALKAN, Kenan KARA

Pages : 131-135

Doi:10.31015/jaefs.2023.1.16

View : 62 | Download : 24

Publication Date : 2023-03-27

Article Type : Research Paper

Abstract :In this study, pesticide residues in sauce manufactured from agricultural products were examined. A simultaneous multiresidue analysis for 260 pesticides in sauce samples was performed using liquid chromatography with tandem mass spectrometry insert ignore into journalissuearticles values(LC-MS/MS);. The QuEChERS AOAC 2007.01 insert ignore into journalissuearticles values(quick, easy, cheap, effective, rugged, and safe); was selected as the most suitable protocol for routine determination of pesticide residues. In line with the SANTE/11312/2021 guideline two parameters were used as identification criteria: retention time insert ignore into journalissuearticles values(RT); with a tolerance of ± 0.1 min in relation to the RT of the analyte in matrix-matched calibration standard and ion ratio tolerance below 30%. The RT deviation in positive samples was always < 0.1 min, and the ion ratio tolerance was < 30%. A total 4 different pesticides were detected in 20 sauce samples. No active ingredient was found in 16 samples. The residue levels were between 10 and 94 µg kg. The residues of acetamiprid, ametoctradin, imazalil sulfate, and metalaxyl-M were below the European Union Maximum Residue Limits insert ignore into journalissuearticles values(EU-MRLs);.
Keywords : Pesticide residue, Processing factor, Sauce, Tomato, LC MS MS, Pesticide residue, Processing factor, Sauce, Tomato, LC MS MS, QuEChERS

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