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Determination of Chlorothalonil Residue in Cabbage by a Modified QuEChERS-Based Extraction and Gas Chromatography–Mass Spectrometry

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Abstract

Being susceptible to any matrix with pH >5, taking cabbage as an example, the low recovery of chlorothalonil residues adsorbed onto the cabbage matrix was almost completely improved by extracting with 1/1 (v/v) acetonitrile (containing 5 % acetic acid)/toluene. Under the optimized conditions, the recoveries of chlorothalonil in cabbage fortified at three concentrations of 0.5 to 10 mg kg−1 were 71–93 % with relative standard deviations (RSDs) lower than 6 %. The limit of detection (LOD) and the limit of quantification (LOQ) of the gas chromatography–mass spectrometry (GC–MS) method for chlorothalonil were 0.05 and 0.5 mg kg−1, respectively, which were much lower than the maximum residue limits (MRLs). The proposed analytical method demonstrated a potential for its application to monitor for chlorothalonil and to help assure food safety, especially base-sensitive-pesticide analysis.

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Acknowledgments

This study was supported partly by the Special Fund for Agroscientific Research in the Public Interest of China (item number: 201503107).

Conflict of Interest

Fan Hou declares that he has no conflict of interest. Liuwei Zhao declares that he has no conflict of interest. Fengmao Liu declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Hou, F., Zhao, L. & Liu, F. Determination of Chlorothalonil Residue in Cabbage by a Modified QuEChERS-Based Extraction and Gas Chromatography–Mass Spectrometry. Food Anal. Methods 9, 656–663 (2016). https://doi.org/10.1007/s12161-015-0228-1

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  • DOI: https://doi.org/10.1007/s12161-015-0228-1

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