Validation of quantitative method for azoxystrobin residues in green beans and peas.
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.
['Abdelraheem|Ehab M H|EM|', 'Hassan|Sayed M|SM|', 'Arief|Mohamed M H|MM|', 'Mohammad|Somaia G|SG|']
D000097:Acetonitriles D007887:Fabaceae D008401:Gas Chromatography-Mass Spectrometry D008689:Methacrylates D018532:Peas D010573:Pesticide Residues D011743:Pyrimidines D000073739:Strobilurins
Validation Azoxystrobin Green beans Peas HPLC-UV GC–MS