Determination and Extraction of Acetamiprid Residues in Fruits and Vegetables
نویسندگان
چکیده
منابع مشابه
Pesticide Residues in Fruits and Vegetables
Detecting and quantifying pesticide residues in fruits and vegetables is a crucial public health function for analytical laboratories throughout the world. Professor Amadeo Fernàndez-Alba, a full professor in Analytical Chemistry at the University of Almeria, Spain, has headed the European Reference Laboratory for Pesticide Residues in Fruits and Vegetables (EURL-FV) since 2006. Professor Fernà...
متن کاملPesticide Residues in Fruits and Vegetables
The aim of this chapter is to describe the presence of pesticide residues in fruits and vegetables, mainly how they are introduced, dissipated, degraded, affected by food processing techniques and their risk assessment. Fruits and vegetables are important components of the human diet since they provide essential nutrients that are required for most of the reactions occurring in the body. A high...
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A simple and sensitive method based on liquid chromatography-atmospheric pressure ionization-mass spectrometry is described for the determination of 4 benzimidazole pesticides (carbendazim, thiabendazole, benomyl, and thiophanate-methyl) and imidacloprid in vegetables and fruits. Food samples were typically extracted with ethyl acetate to draw the analytes into the organic phase. No cleanup ste...
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Pesticide residues in fruits and vegetables are one of the highest concerns of consumers who need food safety. In this study, forty-eight pesticide residues from different chemical structure including organochlorine, organophosphorus, organonitrogen, dicarboximides, strobilurin, triazine, pyrethroids and other chemical groups. in 85 fruits and vegetables were determined and confirmed by GC-MS. ...
متن کامل[Evaluation of method for simultaneous determination of pesticide residues in fruits and vegetables by collaborative study].
A collaborative study involving 8 laboratories was conducted to evaluate a method for the simultaneous determination of pesticide residues in 6 types of fruits and vegetables (spinach, tomato, apple, radish, cabbage and carrot). The method of analysis was the same as reported by Kakimoto et al. in 2003. One hundred and thirty-nine pesticides were spiked by each of 8 laboratories at levels of 0....
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ژورنال
عنوان ژورنال: International Journal of Food and Allied Sciences
سال: 2015
ISSN: 2413-2543
DOI: 10.21620/ijfaas.2015263-66