Determination of Dinotefuran Residue in Foods with HPLC-MS/MS

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (11): 538-540.

Previous Articles Next Articles

Determination of Dinotefuran Residue in Foods with HPLC-MS/MS

LI Li, FU Jian, CHU Yu-Sheng, LOU Xi-Shan, WANG Jie

1.Chinese Academy Inspection and Quarantine Bureau,Beijing 100123,China;2.Longda Foodstaff Co.Ltd.,Yantai 264001,China

Online:2008-11-15 Published:2011-12-08

Abstract

Abstract: A HPLC-MS/MS method was developed to determine the dinotefuran residue in foods.The test sample was extracted with acetonitrile,and then the extract was dehydrated with anhydrous sodium sulfate.After cleaned up with Envi-Carb/LC-NH2 cartridge and C18 solid-phase extraction cartridge,the analyte was determined with LC-MS/MS using external standard method.This method has good linear correlation(r>0.999) with recovery rate ranges 67% to 90%,detection limit 10 μg/kg,and relative standard deviation(RSD) 3.15% to 8.36%.

Key words: HPLC-MS/MS, food, dinotefuran, determination

LI Li, FU Jian, CHU Yu-Sheng, LOU Xi-Shan, WANG Jie. Determination of Dinotefuran Residue in Foods with HPLC-MS/MS[J]. FOOD SCIENCE, 2008, 29(11): 538-540.

[1]	WANG Qi, ZHU Yang, CHEN Jianshe. Application of Oral Soft Friction Theory and Experimental Methods in Studying Food Sensory Perception [J]. FOOD SCIENCE, 2021, 42(9): 222-232.
[2]	YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin. Progress in Application of Bacteriophages in Control of Meatborne Pathogens [J]. FOOD SCIENCE, 2021, 42(9): 293-301.
[3]	CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.
[4]	GUO Juan, ZHANG Jin, WANG Jiamin, ZHU Quanshan. Natural Antibacterial Agents and Their Application in Food Packaging: A Review [J]. FOOD SCIENCE, 2021, 42(9): 336-346.
[5]	TIAN Linshuang, GU Pengcheng, WU Cunbing, XU Ao, DOU Xuemei, SHI Fengzhen, CHEN Fei. Progress in Analytical Methods for the Determination of Azodicarbonamide in Wheat Flour and Its Products [J]. FOOD SCIENCE, 2021, 42(9): 347-354.
[6]	TAN Guiliang, PAN Ziqiang, ZHANG Shiwei, HU Min, FENG Ronghu, YANG Maoxun. Fluorescent Microspheres Competitive Immunochromatography Combined with Naked Eye Reading for Rapid and Semi-quantitative Detection of Sibutramine in Food Supplements [J]. FOOD SCIENCE, 2021, 42(8): 313-318.
[7]	LU Dingqiang, PANG Guangchang. Advances in G-Protein Coupled Estrogen Receptor and Its Application in Food Function Evaluation [J]. FOOD SCIENCE, 2021, 42(7): 1-28.
[8]	CHEN Mo, ZHANG Jingxiang, HU Enhua, WU Linhai, ZHANG Yi. Data Mining Model for Food Safety Incidents Based on Structural Analysis and Semantic Similarity [J]. FOOD SCIENCE, 2021, 42(7): 35-44.
[9]	XU Kai, YAO Xiaolin, LIU Huabing, YAO Xiaoxue, CHEN Xiaoyu, LIU Ning, LI Na. Progress in Research on Iron-Loaded Complexes Based on Structural Assembly of Food Macromolecules [J]. FOOD SCIENCE, 2021, 42(7): 283-291.
[10]	HU Yongxin, LI Xin, CHENG Jianfeng, MA Xin, MENG Xuanyi, CHEN Hongbing, WU Yong. Advances in Food Allergen Epitope Localization Technologies [J]. FOOD SCIENCE, 2021, 42(7): 292-300.
[11]	WANG Bingfeng, XU Lei, XU Zhenzhen, CHEN Ailiang, YANG Shuming, LIAO Xiaojun. Recent Progress in the Application of Liquid Chromatography-High Resolution Mass Spectrometry in the Identification of Food Adulteration: A Review [J]. FOOD SCIENCE, 2021, 42(7): 301-310.
[12]	WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin. Application of 3D Printing Technology in Foods Based on Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(7): 345-351.
[13]	REN Hongrong, LI Miaoyun, ZHU Yaodi, ZHAO Gaiming, ZHAO Lijun, WU Huilin, XIAO Kang, CUI Wenming. Recent Progress in Hazards and Control of Clostridium perfringens in Foods [J]. FOOD SCIENCE, 2021, 42(7): 352-359.
[14]	CHEN Xiaohan, PANG Jie, WU Chunhua. Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid [J]. FOOD SCIENCE, 2021, 42(7): 232-239.
[15]	LANG Chenxiao, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, LUO Xin, DONG Pengcheng. Acid Tolerance Response of Salmonella in Beef and Its Formation Mechanism during Chilled Storage [J]. FOOD SCIENCE, 2021, 42(6): 68-74.

Determination of Dinotefuran Residue in Foods with HPLC-MS/MS

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments