chapter  6
32 Pages

Determination of Pesticides in Food of Vegetal Origin

WithJon W. Wong, Kai Zhang, Douglas G. Hayward, Alexander J. Krynitsky, Frank J. Schenck, James B. Wittenberg, Jian Wang, Paul Yang

The analysis of pesticides in plant-based foods is typically performed using multiresidue procedures since the analysis of multiple pesticides in a single procedure provides consistent data quality, good operational efficiency, and is cost- and time-effective. Novel changes and optimization in sample preparation that lead to the development of generic methods such as Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) and modern instrumentation have simplified and expanded multiresidue pesticide procedures. Common multiresidue pesticide procedures describing these sample preparation approaches for plant-based foods such as solvent extraction, sample cleanup procedures, and utilization of chromatography–mass spectrometry for analysis will be presented.