Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer

Background: The phenomenon known as the “matrix-induced chromatographic response enhancement” commonly affects the sensibility, precision, and accuracy in pesticide residue analysis. The presence of matrix effects can be given by adsorption and/or thermal decomposition of pesticides on the gas chrom...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Diego Alejandro AHUMADA FORIGUA, Jairo Arturo GUERRERO DALLOS
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2013
Materias:	Pesticides gas chromatography food mass spectrometry residues Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/11aedce6f77c488e9bfd4b42cc61bc20
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:11aedce6f77c488e9bfd4b42cc61bc20
record_format	dspace
spelling	oai:doaj.org-article:11aedce6f77c488e9bfd4b42cc61bc202021-11-19T04:12:01ZReduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer0121-40042145-2660https://doaj.org/article/11aedce6f77c488e9bfd4b42cc61bc202013-12-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/11056https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Background: The phenomenon known as the “matrix-induced chromatographic response enhancement” commonly affects the sensibility, precision, and accuracy in pesticide residue analysis. The presence of matrix effects can be given by adsorption and/or thermal decomposition of pesticides on the gas chromatograph injection port. Objective: To reduce the matrix-induced chromatographic response enhancement on pesticide residues analysis in food through the use of several operational modes of programmable temperature vaporizer inlet. Methods: The analyses were carried out in potato (Solanum tuberosum) extracts by gas chromatography with mass spectrometry detector. In this study, four programmable temperature vaporizer splitless modes were investigated: hot, pulsed, cold and solvent vent. Another topic developed in this study has to do with the influence of injection volume, assessed for the matrix effects. Results: The analysis of variance (ANOVA) (α = 0.05) indicates that when the hot splitless is used most compounds are subjected to matrix-induced chromatographic response enhancement. Furthermore, with the pulsed splitless, a decrease in the number of compounds with matrix-induced chromatographic response enhancement was found, approximately 20% compared to the classic hot splitless. Finally, a remarkable decrease in matrix-induced effects was found when cold splitless mode was used, since there was up to 55% reduction in the compounds, relative to traditional hot splitless, that showed statistical differences between responses in matrix-free standards and matrix-matched standards. Conclusions: It was found that the use of conventional hot splitless and pulsed splitless modes caused matrix-induced effects in more than 70% of the studied compounds. In addition, the results indicate that for most compounds there is an inverse relationship between matrix-induced chromatographic response enhancement and the volume of injection.Diego Alejandro AHUMADA FORIGUAJairo Arturo GUERRERO DALLOSUniversidad de AntioquiaarticlePesticidesgas chromatographyfoodmass spectrometryresiduesFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 20, Iss 3 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	Pesticides gas chromatography food mass spectrometry residues Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Pesticides gas chromatography food mass spectrometry residues Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Diego Alejandro AHUMADA FORIGUA Jairo Arturo GUERRERO DALLOS Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer
description	Background: The phenomenon known as the “matrix-induced chromatographic response enhancement” commonly affects the sensibility, precision, and accuracy in pesticide residue analysis. The presence of matrix effects can be given by adsorption and/or thermal decomposition of pesticides on the gas chromatograph injection port. Objective: To reduce the matrix-induced chromatographic response enhancement on pesticide residues analysis in food through the use of several operational modes of programmable temperature vaporizer inlet. Methods: The analyses were carried out in potato (Solanum tuberosum) extracts by gas chromatography with mass spectrometry detector. In this study, four programmable temperature vaporizer splitless modes were investigated: hot, pulsed, cold and solvent vent. Another topic developed in this study has to do with the influence of injection volume, assessed for the matrix effects. Results: The analysis of variance (ANOVA) (α = 0.05) indicates that when the hot splitless is used most compounds are subjected to matrix-induced chromatographic response enhancement. Furthermore, with the pulsed splitless, a decrease in the number of compounds with matrix-induced chromatographic response enhancement was found, approximately 20% compared to the classic hot splitless. Finally, a remarkable decrease in matrix-induced effects was found when cold splitless mode was used, since there was up to 55% reduction in the compounds, relative to traditional hot splitless, that showed statistical differences between responses in matrix-free standards and matrix-matched standards. Conclusions: It was found that the use of conventional hot splitless and pulsed splitless modes caused matrix-induced effects in more than 70% of the studied compounds. In addition, the results indicate that for most compounds there is an inverse relationship between matrix-induced chromatographic response enhancement and the volume of injection.
format	article
author	Diego Alejandro AHUMADA FORIGUA Jairo Arturo GUERRERO DALLOS
author_facet	Diego Alejandro AHUMADA FORIGUA Jairo Arturo GUERRERO DALLOS
author_sort	Diego Alejandro AHUMADA FORIGUA
title	Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer
title_short	Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer
title_full	Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer
title_fullStr	Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer
title_full_unstemmed	Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer
title_sort	reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer
publisher	Universidad de Antioquia
publishDate	2013
url	https://doaj.org/article/11aedce6f77c488e9bfd4b42cc61bc20
work_keys_str_mv	AT diegoalejandroahumadaforigua reductionofmatrixeffectsinpesticideresidueanalysisinfoodbyprogrammabletemperaturevaporizer AT jairoarturoguerrerodallos reductionofmatrixeffectsinpesticideresidueanalysisinfoodbyprogrammabletemperaturevaporizer
_version_	1718420476179513344

Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer

Ejemplares similares