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dc.contributor.authorGölge, Özgür
dc.contributor.authorKabak, Bülent
dc.date.accessioned2019-05-13T08:57:12Z
dc.date.available2019-05-13T08:57:12Z
dc.date.issued2015
dc.identifier.citationGölge, Ö., Kabak, B. (2015). Evaluation of QuEChERS sample preparation and liquid chromatography–triple-quadrupole mass spectrometry method for the determination of 109 pesticide residues in tomatoes. Food Chemistry, 176, 319-332.en_US
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2014.12.083
dc.identifier.urihttps://hdl.handle.net/11491/869
dc.description.abstractA multiresidue method based on modified QuEChERS (quick, easy, cheap, effective, rugged and safe) sample preparation, followed by liquid chromatography tandem mass spectrometry (LC–MS/MS) was developed and validated for the determination of 109 selected multiclass pesticides in tomatoes. The recovery yields ranged from 77.1% to 113.2%, with repeatabilities of 4.4–19.2% and within-laboratory reproducibilities of 7.1–18.4%. The limit of detections (LODs) for target analytes in tomato extract were between 0.5 and 10.8 μg kg−1, and the limit of quantifications (LOQs) were between 1.3 and 30.4 μg kg−1. The expanded measurement uncertainty was not higher than 30% for all target analytes. The method has been successfully applied to the analysis of 345 tomato samples obtained from local markets and tomato traders. Residues of acetamiprid, azoxystrobin and triadimefon were identified and measured in 9.6% of tomato samples, ranging from 0.015 to 0.37 mg kg−1.en_US
dc.language.isoeng
dc.publisherElsevier Ltden_US
dc.relation.isversionof10.1016/j.foodchem.2014.12.083en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLC-MS/MSen_US
dc.subjectPesticide Residuesen_US
dc.subjectQuEChERSen_US
dc.subjectScreeningen_US
dc.subjectTomatoen_US
dc.titleEvaluation of QuEChERS sample preparation and liquid chromatography-triple-quadrupole mass spectrometry method for the determination of 109 pesticide residues in tomatoesen_US
dc.typearticleen_US
dc.relation.journalFood Chemistryen_US
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0001-7816-6308en_US
dc.identifier.volume176en_US
dc.identifier.startpage319en_US
dc.identifier.endpage332en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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