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Research Article | Open Access

Development and validation of an analytical method for detecting chlorantraniliprole residues in fresh tea leaves

Tengfei Liua,Minghui Donga( )Fengjie ZhoubDaifeng YangaXueming Zhangb
Jiangsu Taihu Area Institute of Agricultural Sciences, Suzhou 215155, China
Suzhou Agro-Products Quality and Safety Inspection and Test Center, Suzhou 215128, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

An efficient method using multiwalled carbon nanotubes (MWCNTs) as dispersive solid-phase extraction sorbent was established for determining chlorantraniliprole residues in fresh tea leaves, which are known to be a troublesome matrix containing abundant pigments, via gas chromatography with an electron capture detector. Acetonitrile was used as the extraction solvent, with sodium chloride enhancing the analyte partition in the organic phase. The optimal mixture of MWCNTs and primary secondary amine (PSA) was based on the distribution of the target analyte recovery and on the clean-up efficiency; while matrix-matched calibration was recommended to combat the matrix effect. Mean recoveries of 95.2%–108.8% were obtained with intraday and interday precisions of less than 7.9% and 10.3%, respectively. Good linearity was observed for concentrations of 0.02–1.0 mg/kg with a correlation coefficient of 0.9984. The limits of detection and quantification were 0.005 mg/kg and 0.02 mg/kg, respectively. The method was employed to investigate the dissipation dynamics of chlorantraniliprole in fresh tea leaves with real field samples. Consequently, the dissipation rates of chlorantraniliprole in fresh tea leaves followed pseudo-first-order kinetics with a half-life of 1.9 d, and the average chlorantraniliprole residue content was below 0.02 mg/kg with a harvest withholding period of 14 d.

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Food Science and Human Wellness
Pages 362-367
Cite this article:
Liu T, Dong M, Zhou F, et al. Development and validation of an analytical method for detecting chlorantraniliprole residues in fresh tea leaves. Food Science and Human Wellness, 2019, 8(4): 362-367. https://doi.org/10.1016/j.fshw.2019.11.001

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Received: 14 October 2019
Revised: 07 November 2019
Accepted: 07 November 2019
Published: 08 November 2019
© 2019 “Society information”.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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