Investigation and Validation of Detection of Storage Stability of Difenoconazole Residue in Mango
To investigate the stability of the pesticide residue in storage samples is a part of detection, which is also an improvement to the accuracy of analytical results. In this work, the UPLC-MS/MS method with perfect accuracy and stability was established for determining residues of difenoconazole in m...
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Online Access: | http://dx.doi.org/10.1155/2019/5641643 |
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doaj-2373879f45c7425091ab2d7274cea3fc2020-11-25T00:36:30ZengHindawi-WileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/56416435641643Investigation and Validation of Detection of Storage Stability of Difenoconazole Residue in MangoFangfang Zhao0Jingkun Liu1Bingjun Han2Jinhui Luo3Analysis & Testing Center, Chinese Academy of Tropical Agricultural Sciences, Xueyuan Road 4, Haikou 571101, Hainan, ChinaAnalysis & Testing Center, Chinese Academy of Tropical Agricultural Sciences, Xueyuan Road 4, Haikou 571101, Hainan, ChinaAnalysis & Testing Center, Chinese Academy of Tropical Agricultural Sciences, Xueyuan Road 4, Haikou 571101, Hainan, ChinaAnalysis & Testing Center, Chinese Academy of Tropical Agricultural Sciences, Xueyuan Road 4, Haikou 571101, Hainan, ChinaTo investigate the stability of the pesticide residue in storage samples is a part of detection, which is also an improvement to the accuracy of analytical results. In this work, the UPLC-MS/MS method with perfect accuracy and stability was established for determining residues of difenoconazole in mango. The stability of the residue under different temperatures (4°C and −20°C) and media (fruit samples and pretreated sample solution) was investigated. At 0.1 mg/kg, the residue degraded in 6 months by 12% when at −20°C, while in a week by only 12.2% at 4°C. However, when pretreated and preserved in the solution, the residue remained more than 90% for 6–8 weeks. The results indicated that the main causes of degradation are biochemical factors, and the factors are affected by temperature. The findings also provided appropriate conditions for sample storage. This investigation promotes the accuracy in detection and hence guarantees food safety and quality.http://dx.doi.org/10.1155/2019/5641643 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Fangfang Zhao Jingkun Liu Bingjun Han Jinhui Luo |
spellingShingle |
Fangfang Zhao Jingkun Liu Bingjun Han Jinhui Luo Investigation and Validation of Detection of Storage Stability of Difenoconazole Residue in Mango Journal of Food Quality |
author_facet |
Fangfang Zhao Jingkun Liu Bingjun Han Jinhui Luo |
author_sort |
Fangfang Zhao |
title |
Investigation and Validation of Detection of Storage Stability of Difenoconazole Residue in Mango |
title_short |
Investigation and Validation of Detection of Storage Stability of Difenoconazole Residue in Mango |
title_full |
Investigation and Validation of Detection of Storage Stability of Difenoconazole Residue in Mango |
title_fullStr |
Investigation and Validation of Detection of Storage Stability of Difenoconazole Residue in Mango |
title_full_unstemmed |
Investigation and Validation of Detection of Storage Stability of Difenoconazole Residue in Mango |
title_sort |
investigation and validation of detection of storage stability of difenoconazole residue in mango |
publisher |
Hindawi-Wiley |
series |
Journal of Food Quality |
issn |
0146-9428 1745-4557 |
publishDate |
2019-01-01 |
description |
To investigate the stability of the pesticide residue in storage samples is a part of detection, which is also an improvement to the accuracy of analytical results. In this work, the UPLC-MS/MS method with perfect accuracy and stability was established for determining residues of difenoconazole in mango. The stability of the residue under different temperatures (4°C and −20°C) and media (fruit samples and pretreated sample solution) was investigated. At 0.1 mg/kg, the residue degraded in 6 months by 12% when at −20°C, while in a week by only 12.2% at 4°C. However, when pretreated and preserved in the solution, the residue remained more than 90% for 6–8 weeks. The results indicated that the main causes of degradation are biochemical factors, and the factors are affected by temperature. The findings also provided appropriate conditions for sample storage. This investigation promotes the accuracy in detection and hence guarantees food safety and quality. |
url |
http://dx.doi.org/10.1155/2019/5641643 |
work_keys_str_mv |
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1725304919351623680 |