Simple preprocessing method for multi-determination of 235 pesticide residues in cooked ingredients of foods by GC/MS and LC/MS/MS

Journal of the Food Hygienic Society of Japan

Volumn 49, Issue 3, 2008, Pages 211-222

  Matsumoto, Naeo ^a   Yoshikawa, Mayumi ^b   Eda, Kuniaki ^a   Kobayashi, Ayumi ^a   Yokoshima, Masumi ^a   Murakami, Masato ^a   Kanekita, Hirofumi ^a  

^a Nakamuraya Co Ltd   (Japan)

^b Japan Recreation and Miscellaneous Goods Safety Laboratory   (Japan)

Author keywords

Foods; GC MS; LC MS MS; Matrix effect; Multi residue analysis; Pesticide residue; Simple preprocessing method

Indexed keywords

PESTICIDE RESIDUE;

ARTICLE; COOKING; FOOD ANALYSIS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; TANDEM MASS SPECTROMETRY;

CHROMATOGRAPHY, GAS; COOKERY; FOOD ANALYSIS; MASS SPECTROMETRY; PESTICIDE RESIDUES; TANDEM MASS SPECTROMETRY;

ALLIUM SATIVUM; APIUM GRAVEOLENS VAR. DULCE; CAPSICUM ANNUUM VAR. ANNUUM; IPOMOEA BATATAS; LYCOPERSICON ESCULENTUM; PISUM SATIVUM; VIGNA ANGULARIS;

EID: 47649104917     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.49.211     Document Type: Article

References (7)

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