Identification of degradation products of methidathion and its determination of residues in vegetables

Authors

ZHU Zheng-wei, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
CHEN Li, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
WU Wan-qin, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
JIANG Feng, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
FANG Xiao-long, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
WANG Hui-xia, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China

Abstract

In this paper, the degradation products of methidathion in water under natural conditions was identified, and then the components of commercially available methidathion pesticides were analyzed, finally the detection method of methidathion and its degradation product in vegetables was established by using QuEChERS pretreatment method. The results showed that the degradation product of methidathion in water was methidathion-oxon. In addition to methidathion, the content of its degradation product was as high as 1.5 g/kg. The linearity of the detection method was good over the concentration range of 1 ng/mL to 100 ng/mL (R²≥0.99). The recoveries was 62.9%~97.2% and RSD was 1.6%~10.0% at the spiked levels of LOQ, three times LOQ and 10 times LOQ. The method was simple, rapid and sensitive for the determination of methidathion and its degradation product in vegetables.

Publication Date

3-28-2021

First Page

70

Last Page

75,95

DOI

10.13652/j.issn.1003-5788.2021.03.013

Recommended Citation

Zheng-wei, ZHU; Li, CHEN; Wan-qin, WU; Feng, JIANG; Xiao-long, FANG; and Hui-xia, WANG (2021) "Identification of degradation products of methidathion and its determination of residues in vegetables," Food and Machinery: Vol. 37: Iss. 3, Article 13.
DOI: 10.13652/j.issn.1003-5788.2021.03.013
Available at: https://www.ifoodmm.cn/journal/vol37/iss3/13

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