Staff Members - Benha University
Validation of quantitative method for azoxystrobin residues in green beans and peas
Food Chemistry • 2015
Publication Information
Authors
Ehab M.H. Abdelraheem; Sayed M. Hassan; Mohamed M.H. Arief; Somaia G. Mohammada
Keywords
Validation
Azoxystrobin
Green beans
Peas
HPLC-UV
GC–MS
Journal
Food Chemistry
Publisher
Not Available
Volume
182
Issue
Not Available
Pages
246–250
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
This study presents a method validation for extraction and quantitative analysis of azoxystrobin residues
in green beans and peas using HPLC-UV and the results confirmed by GC–MS. The employed method
involved initial extraction with acetonitrile after the addition of salts (magnesium sulfate and sodium
chloride), followed by a cleanup step by activated neutral carbon. Validation parameters; linearity,matrix
effect, LOQ, specificity, trueness and repeatability precision were attained. The spiking levels for the trueness
and the precision experiments were (0.1, 0.5, 3 mg/kg). For HPLC-UV analysis, mean recoveries ranged
between 83.69% to 91.58% and 81.99% to 107.85% for green beans and peas, respectively. For GC–MS
analysis, mean recoveries ranged from 76.29% to 94.56% and 80.77% to 100.91% for green beans and peas,
respectively. According to these results, the method has been proven to be efficient for extraction and
determination of azoxystrobin residues in green beans and peas.
in green beans and peas using HPLC-UV and the results confirmed by GC–MS. The employed method
involved initial extraction with acetonitrile after the addition of salts (magnesium sulfate and sodium
chloride), followed by a cleanup step by activated neutral carbon. Validation parameters; linearity,matrix
effect, LOQ, specificity, trueness and repeatability precision were attained. The spiking levels for the trueness
and the precision experiments were (0.1, 0.5, 3 mg/kg). For HPLC-UV analysis, mean recoveries ranged
between 83.69% to 91.58% and 81.99% to 107.85% for green beans and peas, respectively. For GC–MS
analysis, mean recoveries ranged from 76.29% to 94.56% and 80.77% to 100.91% for green beans and peas,
respectively. According to these results, the method has been proven to be efficient for extraction and
determination of azoxystrobin residues in green beans and peas.