Rapid method for the determination of 180 pesticide residues in foods by gas chromatography mass spectrometry and flame photometric detection

A method was established for the determination of 180 pesticide residues in fruits and vegetables. The procedure involved extraction with acetonitrile, followed by a salting-out step with anhydrous MgSO4 and NaCl. Removal of sediment and water was performed simultaneously by centrifugation. Co-extractives were removed with a double-layered SPE column, and graphitized carbon black and primary secondary amine (GCB/PSA) solid phase extraction cleanup cartridge. The eluate was determined by GC/FPD and GUMS without further cleanup. Recovery data were obtained by fortifying 9 matrices at 0.05-0.1 mu g/g. Recoveries of 180 pesticides were mainly 70-110% and the relative standard deviation (RSD) was below 25%. Limits of detection ranged between 0.01 and 0.05 mu g/g for tested pesticides. (c) Pesticide Science Society of Japan.