Pesticide Residue Analysis in Waters by Solid‐Phase Microextraction Coupled to Gas Chromatography‐Tandem Mass Spectrometry

Arrebola, Francisco; Aguado, S. Cortés; Sánchez‐Morito, N.; Frenich, Antonia Garrido; Vidal, José Luis Martı́nez

doi:10.1081/al-120027776

Cited by 18 publications

(2 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These parameters must be evaluated and adjusted during method development and are often matrix-specific, and can influence SPME efficiency. The SPME method has been successfully applied to the trace determination of pollutants in waters, such as pesticides [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Pendimethalin in surface waters of rivers in the proximity of irrigated paddy fields by solid phase microextraction and gas chromatography

Freitas

Sant’Anna

Suchara

et al. 2012

International Journal of Environmental Analytical Chemistry

View full text Add to dashboard Cite

The aim of this study was to develop an analytical methodology for the determination of the herbicide pendimethalin in river waters in the towns of Turvo and Meleiro in the southern region of Santa Catarina State, Brazil. The method, based on solid phase microextraction (SPME) followed by separation and detection by gas chromatography (GC) and electron capture detection (ECD), respectively, was optimised and validated. The limits of detection (LOD) and quantification (LOQ) of 0.02 and 0.06 mg L À1 , respectively, and recovery values in the range of 86.2 (AE11.5)% to 103.4 (AE9.5)% were obtained. It was verified that 53 river water samples showed contamination by pendimethalin at levels that ranged from 0.06 to 0.38 mg L À1 .

show abstract

Section: Introductionmentioning

confidence: 99%

Pendimethalin in surface waters of rivers in the proximity of irrigated paddy fields by solid phase microextraction and gas chromatography

Freitas

Sant’Anna

Suchara

et al. 2012

International Journal of Environmental Analytical Chemistry

View full text Add to dashboard Cite

show abstract

“…Since GC-MS is highly selective and sensitive, it is often the method of choice for organic residue analysis and/or confirmation (Arrebola et al, 2004;Diaz et al, 2005). However, for the analysis of taste and odor compounds at picogram per liter level, sensitivity of GC-MS is usually a challenge.…”

Section: Introductionmentioning

confidence: 99%

Analysis of off-flavor compounds in water at sub part per trillion level by GC/MS with programmable temperature vaporizer inlet

Zhang

Hu²,

Yang³

2006

Water Science and Technology

View full text Add to dashboard Cite

"Earthy-musty" off-flavor problems in water samples are due to organic compounds present at the sub part per trillion level. Most of the studies in the analysis of tastes and odorous compounds focus on the extraction pre concentration technique, with detection at picogram per liter level of the earthy-musty off-flavor compounds, which are difficult to achieve. The objective of this study is to develop a new method involving the GC/MS with programmable temperature vaporizer (PTV) inlet via large volume injection (LVI) or solid phase micro-extraction (SPME), to attain analytical sensitivity equal to or better than olfactory sensitivity. Six "earthy-musty" organic compounds; 2-methylisoborneol (MIB); geosmin; 2, 4, 6-trichloroanisole (2,4,6-TCA); 2, 3, 6-trichloroanisole (2,3,6-TCA); 2, 3, 4-trichloroanisole (2,3,4-TCA); and 2, 4, 6-tribromoanisole (2,4,6-TBA), were used as probes for this study. It was found that LVI via PTV could greatly improve system sensitivity towards the detection of off-flavor compounds with low volatility such as haloanisoles. For those off-flavor compounds with high volatility, eg MIB, SPME coupled with PTV-GC-MS with cool initial temperature has always demonstrated the best sensitivity.

show abstract

HS–SPME analysis of the volatile compounds from spices as a source of flavour in ‘Campo Real’ table olive preparations

Pérez¹,

Navarro²,

Lorenzo³

2007

Flavour & Fragrance J

View full text Add to dashboard Cite

The composition of volatile compounds in seven spices was analysed by means of headspace solid-phase microextraction (HS-SPME) from aqueous solutions of the spices, in order to devise an effective method for the analysis of volatile compounds from aqueous preparations seasoned with spices. A PDMS-DVB fibre was used for the analysis of the main volatile compounds of a saline solution of the spice. The main volatile components identified in the spices tested were: linalool in oregano; t-anethole in fennel; methyleugenol and eucalyptol in laurel; geraniol in coriander; terpinen-4-ol in marjoram; eucalyptol in thyme; and cuminaldehyde in cumin. Volatile profiles depended on the botanical species of the spice. Thus, thymol was the main volatile compound of a commercial thyme (Thymus sp.), whereas in the Thymus mastichina, which is usually used in the preparation of 'Campo Real' table olives, the main volatile component was eucalyptol. The effects of these spices in the characteristic aroma of 'Campo Real' table olive preparations have been evaluated and the results suggest that HS-SPME is a useful tool for the analysis of the spices aroma compounds in aqueous preparations.

show abstract

Pesticide Residue Analysis in Waters by Solid‐Phase Microextraction Coupled to Gas Chromatography‐Tandem Mass Spectrometry

Cited by 18 publications

References 21 publications

Pendimethalin in surface waters of rivers in the proximity of irrigated paddy fields by solid phase microextraction and gas chromatography

Pendimethalin in surface waters of rivers in the proximity of irrigated paddy fields by solid phase microextraction and gas chromatography

Analysis of off-flavor compounds in water at sub part per trillion level by GC/MS with programmable temperature vaporizer inlet

HS–SPME analysis of the volatile compounds from spices as a source of flavour in ‘Campo Real’ table olive preparations

Contact Info

Product

Resources

About