High-throughput gas chromatography-mass spectrometry analysis of pesticide residues in spices by using the enhanced matrix removal-lipid and the sample dilution approach

Author:

Hakme E.,Lozano A.,Uclés S.,Gómez-Ramos M.M.,Fernández-Alba A.R.

Funder

European Commission, DG SANTE

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference22 articles.

1. EU Pesticides,2018

2. Report on dehydration factors recommendation for pesticide residues assessment on products of the spice industry;European Spice Association E;J. Consum Prot Food Saf,2008

3. Guidance Document on Analytical Quality Control and Method Validation Procedures for Pesticide Residues Analysis in Food and Feed: No. SANTE/11813/2017;European Commission DG-SANTE,2018

4. Development and validation of a LC--MS/MS method for the simultaneous determination of aflatoxins, dyes and pesticides in spices;Ferrer Amate;Anal. Bioanal. Chem.,2010

5. Analysis of volatile oil composition of the peppers from different production areas;Renjie;Med. Chem. Res.,2010

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