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Validation of quantitative method for azoxystrobin residues in green beans and peas
Ehab M H Abdelraheem1, Sayed M Hassan2, Mohamed M H Arief3
1Central Agricultural Pesticide Laboratory, Agriculture Research Center, 7, Nadi El-Said St., Dokki, Giza, Egypt; The University of Georgia, Lab for Environmental Analysis, 160 Phoenix Rd, Room 134, Athens, GA 30602, USA.
Abstract:
This study presents a method validation for extraction and quantitative analysis of azoxystrobin residues in green beans and peas using HPLC-UV and the results confirmed by GC-MS. The employed method involved initial extraction with acetonitrile after the addition of salts (magnesium sulfate and sodium chloride), followed by a cleanup step by activated neutral carbon. Validation parameters; linearity, matrix effect, LOQ, specificity, trueness and repeatability precision were attained. The spiking levels for the trueness and the precision experiments were (0.1, 0.5, 3 mg/kg). For HPLC-UV analysis, mean recoveries ranged between 83.69% to 91.58% and 81.99% to 107.85% for green beans and peas, respectively. For GC-MS analysis, mean recoveries ranged from 76.29% to 94.56% and 80.77% to 100.91% for green beans and peas, respectively. According to these results, the method has been proven to be efficient for extraction and determination of azoxystrobin residues in green beans and peas.
