Residual pattern of fenhexamid on pepper fruits grown under greenhouse conditions using HPLC and confirmation via tandem mass spectrometry
FOOD CHEMISTRY, cilt.126, sa.4, ss.1533-1538, 2011 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 126 Sayı: 4
- Basım Tarihi: 2011
- Doi Numarası: 10.1016/j.foodchem.2010.11.147
- Dergi Adı: FOOD CHEMISTRY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.1533-1538
- Atatürk Üniversitesi Adresli: Hayır
Özet
Fenhexamid (25%, SC) was sprayed on pepper fruits grown under greenhouse conditions at the recommended dose rate of 20 g/20 L water. Fruit samples were collected randomly at 0 (2 h after application), 1, 2, 4, 6, 8, 11, and 14 days post-application. The samples were extracted with acetonitrile, partitioned with water, passed through a cleanup procedure, and analysed via HPLC. Residues were confirmed via LC-tandem mass spectrometry (LC-MS/MS) in positive-ion electrospray ionisation (ESI+) mode. The rate of disappearance of fenhexamid on pepper fruits was described as first-order kinetics (r(2) = 0.992) with a half-life of 4.7-day. Based on the pattern of decline of the fungicide residues in relation to the estimated maximum residue limits (MRL = 5 mg/kg), a safety pre-harvest interval of 1 day is suggested for peppers at the recommended dosage. (C) 2010 Elsevier Ltd. All rights reserved.