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| Determination of Imidaclothiz Residues in Meat by Liquid Chromatography-Tandem Mass Spectrometry |
| ZHOU Dawei |
| Beijing Supervision and Testing Center One Station for Foods and Alcoholic Products, Beijing 100075, China |
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Abstract This paper presents a method for the determination of imidaclothiz residue in meat by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were extracted with acidic acetonitrile, and the extract was then cleaned up with primary secondary amine (PSA) and C18 sorbent. The separation was performed on a BEH-C18 column (2.1 mm × 50 mm, 1.7 μm) using gradient elution with acetonitrile and 0.1% formic acid in water as mobile phase at a flow rate of 0.30 mL/min. The analyte was detected with an electrospray ionization source in the positive ion mode (ESI+) using multiple reaction monitoring (MRM). The results showed that the developed method exhibited good linearity over the concentration range of 10–400 ng/mL. The limit of detection was 5.0 μg/kg, and the recovery was 91.41%–93.51% with relative standard deviation between 2.4% and 3.2%. This method, combining the advantages of both QuEChERS (quick, easy, cheap, effective, rugged, safty) and LC-MS/MS such as simplicity, rapidity, high sensitivity, and good reproducibility, can be used for the determination of imidaclothiz residue in meat.
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2018, Vol. 32 
