Pesticide residues in sauce manufactured from agricultural products
Abstract
In this study, pesticide residues in sauce manufactured from agricultural products were examined. A simultaneous multiresidue analysis for 260 pesticides in sauce samples was performed using liquid chromatography with tandem mass spectrometry (LC-MS/MS). The QuEChERS AOAC 2007.01 (quick, easy, cheap, effective, rugged, and safe) was selected as the most suitable protocol for routine determination of pesticide residues. In line with the SANTE/11312/2021 guideline two parameters were used as identification criteria: retention time (RT) with a tolerance of ± 0.1 min in relation to the RT of the analyte in matrix-matched calibration standard and ion ratio tolerance below 30%. The RT deviation in positive samples was always < 0.1 min, and the ion ratio tolerance was < 30%. A total 4 different pesticides were detected in 20 sauce samples. No active ingredient was found in 16 samples. The residue levels were between 10 and 94 µg kg. The residues of acetamiprid, ametoctradin, imazalil sulfate, and metalaxyl-M were below the European Union Maximum Residue Limits (EU-MRLs).
Keywords
Pesticide residue, Processing factor, Sauce, Tomato, LC-MS/MS, QuEChERS
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