Publications
Detailed Information
Multiresidue analysis of pesticides in vegetables by gas chromatography : 기체 크로마토그래프를 이용한 채소 중의 잔류 농약 다성분 분석법 연구
Cited 0 time in
Web of Science
Cited 0 time in Scopus
- Authors
- Advisor
- 김정한
- Issue Date
- 2003
- Publisher
- 서울대학교 대학원
- Keywords
- 잔류 농약 다성분 분석법 ; Multiresidue method ; 기체 크로마토그래프 ; Green pepper ; 채소 ; Lettuce ; Chinese cabbage ; Spe
- Description
- Thesis (master`s)--서울대학교 대학원 :농생명공학부,2003.
- Abstract
- Pesticide multiresidue method for green pepper, lettuce, Chinese cabbage was developed.
By examining of available multiresidue methods, 232 pesticides were selected for test. However,
199 compounds were used for the grouping of multiresidue test mixtures (MTRMs) after GC-MSD
analysis. GC analysis conditions of Food Code were adapted for the study.
MTRMs consisted of 10 groups of compounds (ECD 5 groups and NPD 5groups) based on retention time
and responding detector. Total 18 compounds (11compounds for ECD and 7 compounds for NPD) of
recovery test mixture (RTM) was also established based on the Log P and chemical classes.
A new extraction solvent, and clean up eluant for SPE cartridge were established to develop two
types of multiresidue methods (MRM I and MRM II). MRM II method gave better recovery from
vegetables than MRM I method using RTM.
Recovery test with MRTMs was conducted using MRM II, resulting in that seventy percents of
compounds was recovered by 50~140%, while 9% of compounds were over 140% of recovery and only
7~8 compounds were not detected.
Azoles showed relatively lower recovery rate compared to other chemical groups and as excepted,
more polar compounds of Log P <1 gave low recovery rates than the group of higher Log P (>1)
- Language
- English
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000058194
https://hdl.handle.net/10371/68512
- Files in This Item:
- There are no files associated with this item.
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.