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http://dx.doi.org/10.9721/KJFST.2019.51.4.316

Improvement of analytical method for pymetrozine in citrus fruits  

Jeon, Jun-Ho (Department of Food Bioscience and Technology, Graduate School of Life and Environmental Science, Korea University)
Chun, Su-Hyun (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Kim, Min-Hyuk (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Kim, Mi-Ok (Division of Hazardous Substances Analysis, Gyeongin Regional Office of Food and Drug Safety)
Lee, Kwang-Won (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.4, 2019 , pp. 316-323 More about this Journal
Abstract
It is difficult to analyze pymetrozine in citrus fruits using the hydromatrix method because of its low efficiency of purification and overlap of matrix and pymetrozine peaks. Liquid-liquid extraction can analyze pymetrozine in citrus fruits using dichloromethane. Since low pH interferes with the extraction of pymetrozine, the extracts of citrus fruits were maintained over pH 7.0 by adding borax buffer and 1 N NaOH in the improved method. According to the improved method, citrus fruits (such as lemon, lime, orange, tangerine, and grapefruit) were extracted and purified for HPLC-photo diode array analysis. The results of validation were as follows: $4.360{\mu}g/kg$ of limit of detection, $14.533{\mu}g/kg$ of limit of quantitation, and 0.007 mg/kg of method quantitative limit. Citrus fruits spiked with pymetrozine showed a recovery range from 71.8 to 83.7% and a coefficient of variation below 6%. Thus, the improved method can efficiently analyze pymetrozine in citrus fruits.
Keywords
pymetrozine; analytical method; HPLC-PDA; citrus fruits; liquid-liquid extraction;
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