[Determination of azoxystrobin residues in fruits and vegetables by gas chromatography/mass spectrometry with...

A method was developed for the determination of azoxystrobin residues in fruits and vegetables by gas chromatography/mass spectrometry (GC/MS). Azoxystrobin residues were extracted with ethyl acetate-cyclohexane (1 : 1, v/v) by ultrasonication and then they were cleaned up on a silica solid-phase extraction (SPE) column to obtain an extract suitable for analysis by GC/MS in the selective ion monitoring (SIM) mode (the selected ion: m/z 344, 372, 388 and 403). The calibration curves were linear between area and concentration of azoxystrobin from 0.01 to 1.0 mg/kg with the correlation coefficient greater than 0.99. The average recoveries from spiked fruit and vegetable matrixes at three concentrations of 0.01, 0.1, 1.0 mg/kg ranged from 85.2% to 98.2% with relative standard deviation less than 21.5%. The limit of detection was 0.01 mg/kg and the limit of quantity was 0.05 mg/kg in fruit and vegetable matrixes, respectively.