Determination of Acequinocyl and Hydroxyacequinocyl Residues in Food by Ultra-High Performance Liquid Chromatography Separation and Tandem Mass Spectrometric Detection
Determination of Acequinocyl and Hydroxyacequinocyl Residues in Food by Ultra-High Performance Liquid Chromatography Separation and Tandem Mass Spectrometric Detection
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超高效液相色谱分离串联质谱检测食品中乙酰喹啉和羟基乙酰喹啉残留
DOI：
10.1007/s12161-014-9932-5
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发表时间：
2015-03
影响因子：
2.9
通讯作者：
程和勇
中科院分区：
文献类型：
--
作者：
程和勇
一种对食物中（牛肉，鸡肉肌肉和肝脏，鱼，桃子，黄瓜，中国卷心菜和宽豆）定量定量的敏感方法。
A sensitive method for the quantification of acequinocyl and hydroxyacequinocyl in foodstuff (beef, chicken muscle and liver, fish, peach, cucumber, Chinese cabbage and broad bean) was developed by ultra-high performance liquid chromatography and tandem mass spectrometry. Acequinocyl and hydroxyacequinocyl were found to be stable in the presence of formic acid at low temperature (−18 °C) in the dark. The target compounds in solid food samples were successively extracted by acetonitrile containing 0.5 % (v/v) formic acid, and then cleaned up by using Florisil columns, and then evaporated to near dryness under a nitrogen stream at 40 °C, and finally dissolved in acetonitrile containing 0.5 % (v/v) formic acid. No matrix effect was observed from any foodstuff. Linear calibration curves with correlation coefficients of 0.9996 for acequinocyl and 0.9998 for hydroxyacequinocyl over the same range 2 to 100 μg L−1were obtained. The intra-day and inter-day relative standard deviations were both superior to 3 % (N= 10) for 5 μg L−1. The method detection limits were 1.4 μg kg−1for acequinocyl and 1.3 μg kg−1for hydroxyacequinocyl. The method quantification limits were 4.6 and 4.3 μg kg−1, respectively, which were at least five times lower than their maximum residue limits for food. Neither acequinocyl nor hydroxyacequinocyl was detected in any foodstuff. The recoveries at spiked levels of 5, 10, and 50 μg kg−1varied in the ranges 81–100 % for acequinocyl and 77–103 % for hydroxyacequinocyl in the foodstuffs, validating the accuracy of the proposed method.
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影响因子：
6.1
作者：
Caboni, P;Sarais, G;Cabras, P
通讯作者：
Cabras, P
DOI：
10.1007/s13765-012-2101-x
发表时间：
2012-10-01
影响因子：
--
作者：
Na, Tae Woong;Rahman, Md. Musfiqur;Shim, Jae-Han
通讯作者：
Shim, Jae-Han
影响因子：
2.4
作者：
Y. Koura;S. Kinoshita;K. Takasuka;S. Koura;Osaki Norio;S. Matsumoto;H. Miyoshi
通讯作者：
Y. Koura;S. Kinoshita;K. Takasuka;S. Koura;Osaki Norio;S. Matsumoto;H. Miyoshi
DOI：
10.1002/rcm.3027
发表时间：
2007-06
期刊：
Rapid communications in mass spectrometry : RCM
影响因子：
--
作者：
Tianwen Chen;Guonan Chen
通讯作者：
Tianwen Chen;Guonan Chen
影响因子：
6.1
作者：
Fanggui Ye;Zeng-hong Xie;Xiaoping Wu;Xucong Lin
通讯作者：
Fanggui Ye;Zeng-hong Xie;Xiaoping Wu;Xucong Lin