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 pesti...

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Autores principales:	D.A AHUMADA, J.A. GUERRERO
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2013
Materias:	Pesticides gas chromatography food mass spectrometry residues Plaguicidas cromatografía de gases alimentos espectrometría de masas residuos Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/48f4d3f4cf074036897c6a6a86377e10
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spelling	oai:doaj.org-article:48f4d3f4cf074036897c6a6a86377e102021-12-02T10:53:38ZREDUCTION OF MATRIX EFFECTS IN PESTICIDE RESIDUE ANALYSIS IN FOOD BY PROGRAMMABLE TEMPERATURE VAPORIZER0121-4004https://doaj.org/article/48f4d3f4cf074036897c6a6a86377e102013-12-01T00:00:00Zhttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042013000300004&lng=en&tlng=enhttps://doaj.org/toc/0121-4004Background: 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.D.A AHUMADAJ.A. GUERREROUniversidad de AntioquiaarticlePesticidesgas chromatographyfoodmass spectrometryresiduesPlaguicidascromatografía de gasesalimentosespectrometría de masasresiduosFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 20, Iss 3, Pp 184-194 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	Pesticides gas chromatography food mass spectrometry residues Plaguicidas cromatografía de gases alimentos espectrometría de masas residuos Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Pesticides gas chromatography food mass spectrometry residues Plaguicidas cromatografía de gases alimentos espectrometría de masas residuos Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 D.A AHUMADA J.A. GUERRERO 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	D.A AHUMADA J.A. GUERRERO
author_facet	D.A AHUMADA J.A. GUERRERO
author_sort	D.A AHUMADA
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/48f4d3f4cf074036897c6a6a86377e10
work_keys_str_mv	AT daahumada reductionofmatrixeffectsinpesticideresidueanalysisinfoodbyprogrammabletemperaturevaporizer AT jaguerrero reductionofmatrixeffectsinpesticideresidueanalysisinfoodbyprogrammabletemperaturevaporizer
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REDUCTION OF MATRIX EFFECTS IN PESTICIDE RESIDUE ANALYSIS IN FOOD BY PROGRAMMABLE TEMPERATURE VAPORIZER

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