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Dynamic behaviour and residual pattern of thiamethoxam and its metabolite clothianidin in Swiss chard using liquid chromatography-tandem mass spectrometry.

Authors :
Rahman MM
Farha W
Abd El-Aty AM
Kabir MH
Im SJ
Jung DI
Choi JH
Kim SW
Son YW
Kwon CH
Shin HC
Shim JH
Source :
Food chemistry [Food Chem] 2015 May 01; Vol. 174, pp. 248-55. Date of Electronic Publication: 2014 Nov 14.
Publication Year :
2015

Abstract

A simultaneous method was developed to analyse thiamethoxam and its metabolite clothianidin in Swiss chard using tandem mass spectrometry (in the positive electrospray ionisation mode using multiple reaction monitoring mode) to estimate the dissipation pattern and the pre-harvest residue limit (PHRL). Thiamethoxam (10%, WG) was sprayed on Swiss chard grown in two different areas under greenhouse conditions at the recommended dose rate of 10 g/20 L water. Samples were collected randomly up to 14 days post-application, extracted using quick, easy, cheap, effective, rugged, safe (QuEChERS) acetate-buffered method and purified via a dispersive solid phase extraction (d-SPE) procedure. Matrix matched calibration showed good linearity with determination coefficients (R(2)) ⩾ 0.998. The limits of detection (LOD) and quantification (LOQ) were 0.007 and 0.02 mg/kg. The method was validated in triplicate at two different spiked concentration levels. Good recoveries (n=3) of 87.48-105.61% with relative standard deviations (RSDs) < 10 were obtained for both analytes. The rate of disappearance of total thiamethoxam residues in/on Swiss chard was best described by first-order kinetics with half-lives of 6.3 and 4.2 days. We predicted from the PHRL curves that if the residues were <19.21 or 26.98 mg/kg at 10 days before harvest, then total thiamethoxam concentrations would be below the maximum residue limits during harvest.<br /> (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
174
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
25529677
Full Text :
https://doi.org/10.1016/j.foodchem.2014.11.052