Volume 19, Issue 126 (2022)                   FSCT 2022, 19(126): 343-359 | Back to browse issues page


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Mardani Z, Nouri L, peiravian F, Shakoori A. Evaluation of washing and heating processes on the residues of selected pesticides in rice using liquid chromatography-mass spectrometry. FSCT 2022; 19 (126) :343-359
URL: http://fsct.modares.ac.ir/article-7-53287-en.html
1- PhD, Department of Science and Food Industry, Faculty of Agricultural Science, Science and Research Branch, Islamic Azad University, Damghan
2- Associate Professor, Department of Science and Food Industry, Faculty of Agricultural Science, Damghan Science and Research Branch, Islamic Azad University, Damghan
3- Associate Professor, Department of Pharmacoeconomics and Pharma Management, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran
4- Assistant Professor, Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran , a.shakoori@sbmu.ac.ir
Abstract:   (385 Views)
In this research a validated and effective method was developed for simultaneous analysis of 60 pesticides in rice, using liquid chromatography-mass spectrometry (LC-MS/MS), then, the effects of washing and heating processes on residues of studied pesticides were investigated. Extraction was performed by the original QuEChERS method. The pesticides were analyzed simultaneously in a single run with a multiple reaction monitoring (MRM) method. The validation study was performed based on the SANTE 2019 guideline. The method was tested to assess for linearity, trueness, precision, specificity, limit of quantification (LOQ) and limit of detection (LOD). The results showed that the calibration curves for all studied compounds were linear with a coefficient of determination (R2) ranged between 0.984 - 1.000. The mean recoveries obtained for three fortification levels (25, 250, 1000 ng/g) were 76.4 - 110.2 % with satisfactory precision (RSD ranged between 2.8 – 16.7%.
After analysis of treated rice samples with investigated pesticides, the results indicated that both of washing and heating processes, in individual and combinational cases, significantly reduced the amounts of studied pesticides.
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Article Type: Original Research | Subject: Food quality control
Received: 2021/06/14 | Accepted: 2022/06/14 | Published: 2022/08/16

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