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Journal
2012 | 10 | 3 | 900-925
Article title

A review of sample preparation methods for the pesticide residue analysis in foods

Content
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Languages of publication
EN
Abstracts
EN
The pesticide residues in foods have received increasing attention as one of the most important food safety issues. Therefore, more strict regulations on the maximum residue limits (MRLs) for pesticides in foods have been established in many countries and health organizations, based on the sensitive and reliable analysis methods of pesticide residues. However, the analysis of pesticide residues is a continuing challenge mainly because of the small quantities of analytes as well as the large amounts of interfering substances which can be co-extracted with them, often leading to experimental errors and damage to the analytical instruments. Thus, extensive sample preparation is often required for the pesticide residue analysis for the effective extraction of the analytes and removal of the interferences. This paper focuses on reviewing the recent development in the sample preparation methods for the pesticide residue analysis in foods since 2006. The methods include: liquid-liquid extraction (LLE), supercritical-fluid extraction (SFE), pressurized-liquid extraction (PLE), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), gel permeation chromatography (GPC), solid-phase extraction (SPE), molecularly imprinted polymers (MIPs), matrix solid-phase dispersion (MSPD), solid-phase micro-extraction (SPME), QuEChERS, cloud point extraction (CPE) and liquid phase micro-extraction (LPME), etc. Particularly their advantages, disadvantages and future perspectives will be discussed.
Publisher

Journal
Year
Volume
10
Issue
3
Pages
900-925
Physical description
Dates
published
1 - 6 - 2012
online
23 - 3 - 2012
Contributors
author
author
  • College of Sciences, China Agricultural University, Beijing, 100193, China
author
  • Department of Horticulture, Tianjin Agricultural University, Tianjin, 300384, China
author
  • College of Sciences, China Agricultural University, Beijing, 100193, China
author
  • Department of Food Science, Tianjin Agricultural University, Tianjin, 300384, China
author
  • College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China, chenfangch@sina.com
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Document Type
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.-psjd-doi-10_2478_s11532-012-0034-1
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