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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Main Authors: Fangfang Zhao, Jingkun Liu, Bingjun Han, Jinhui Luo
Format: Article
Language:English
Published: Hindawi-Wiley 2019-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2019/5641643
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spelling 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
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AT bingjunhan investigationandvalidationofdetectionofstoragestabilityofdifenoconazoleresidueinmango
AT jinhuiluo investigationandvalidationofdetectionofstoragestabilityofdifenoconazoleresidueinmango
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