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

• Authors: Lijin Zhang , Shaowen Liu , Xinyi Cui , Canping Pan , Ailin Zhang , Fang Chen
• 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.

Keywords

EN

Sample preparation; Pesticide residues; Food; Extraction; Clean-up

• Publisher: De Gruyter Open
• Journal: Open Chemistry
• Year: 2012
• Volume: 10
• Issue: 3
• Pages: 900-925

Dates

published

1 - 6 - 2012

online

23 - 3 - 2012

Contributors

author

Lijin Zhang

author

Shaowen Liu

• College of Sciences, China Agricultural University, Beijing, 100193, China

author

Xinyi Cui

• Department of Horticulture, Tianjin Agricultural University, Tianjin, 300384, China

author

Canping Pan

• College of Sciences, China Agricultural University, Beijing, 100193, China

author

Ailin Zhang

• Department of Food Science, Tianjin Agricultural University, Tianjin, 300384, China

author

Fang Chen

• College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China

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Identifiers

DOI

10.2478/s11532-012-0034-1