Evaluation of Different sample Extraction Techniques of Pesticides Residue analysis in Food by GC-MS/MS and LC-MS/MS Techniques
Keywords:
GC-MS/MS, LC-MS/MS, Pesticide residues, FoodAbstract
Food samples present an enormous challenge to analytical chemists in their efforts to determine residues of pesticides at trace levels to satisfy food safety regulations in EU, USA and Japan. The wide array of food matrices from liquids to solids require different sample preparation techniques for accurate and reproducible results with chromatographic techniques such as Gas chromatography -tandem mass spectrometry (GC-MS/MS) and Liquid Chromatography-tandem mass spectrometry (LC-MS/MS). In addition, there exists a wide range of pesticides which are used legally for crop protection and their residue content in food must be accurately monitored for safe consumption. The GC-MS/MS and LC-MS/MS techniques with different types of detector systems can provide such analysis at trace levels to fulfill the maximum residue levels (MRL) as per the food safety regulations in these countries. However, the accurate and reproducible results often depend upon the sample preparation techniques associated with the different food matrices.
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