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dc.contributor.authorGolge, Ozgur
dc.contributor.authorLiman, Turan
dc.contributor.authorKabak, Bulent
dc.date.accessioned2021-11-01T15:05:44Z
dc.date.available2021-11-01T15:05:44Z
dc.date.issued2021
dc.identifier.issn2636-0772
dc.identifier.issn2636-0780
dc.identifier.urihttps://doi.org/10.5851/kosfa.2021.e38
dc.identifier.urihttps://hdl.handle.net/11491/7386
dc.description.abstractThis study aims to validate a fast method of simultaneous analysis of 365 LC-amenable and 142 GC-amenable pesticides in hen eggs by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and gas chromatography-tandem mass spectrometry (GC-MS/MS), respectively, operating in multiple reaction monitoring (MRM) acquisition modes. The sample preparation was based on quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction. Key method performance parameters investigated were specificity, linearity, limit of quantification (LOQ), accuracy, precision and measurement uncertainty. The method was validated at two spiking levels (10 and 50 mu g/kg), and good recoveries (70%-120%) and relative standard deviations (RSDs) (<= 20) were achieved for 92.9% of LC-amenable and 86.6% of GC-amenable pesticide residues. The LOQs were <= 10 mu g/kg for 94.2% of LC-amenable and 92.3% of GC-amenable pesticides. The validated method was further applied to 100 egg samples from caged hens, and none of the pesticides was quantified.en_US
dc.language.isoengen_US
dc.publisherKorean Soc Food Science Animal Resourcesen_US
dc.relation.ispartofFood Science Of Animal Resourcesen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectpesticidesen_US
dc.subjecthen eggsen_US
dc.subjectfood safetyen_US
dc.subjectmonitoringen_US
dc.subjectmethod validationen_US
dc.titleDetermination of more than 500 Pesticide Residues in Hen Eggs by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) and Gas Chromatography-Tandem Mass Spectrometry (GC/MS/MS)en_US
dc.typearticleen_US
dc.department[Belirlenecek]en_US
dc.authoridGolge, Ozgur / 0000-0001-5020-339X
dc.authoridKabak, Bulent / 0000-0001-7816-6308
dc.identifier.volume41en_US
dc.identifier.issue5en_US
dc.identifier.startpage816en_US
dc.identifier.endpage825en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.department-temp[Golge, Ozgur] Alanya Alaaddin Keykubat Univ, Fac Tourism, Dept Gastron & Culinary Arts, Antalya, Turkey; [Liman, Turan] STA Food Qual Control Lab, Akdeniz, Mersin, Turkey; [Kabak, Bulent] Hitit Univ, Fac Engn, Dept Food Engn, TR-19030 Corum, Turkeyen_US
dc.contributor.institutionauthor[Belirlenecek]
dc.identifier.doi10.5851/kosfa.2021.e38
dc.authorwosidGolge, Ozgur / F-9641-2013
dc.authorwosidKabak, Bulent / D-1282-2014
dc.description.wospublicationidWOS:000700441000006en_US
dc.description.scopuspublicationid2-s2.0-85116803815en_US
dc.description.pubmedpublicationidPubMed: 34632401en_US


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