LC/ESI-MS/MS method for the identification and quantification of spinosad residues in olive oils

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 1116-1120

  Benincasa, Cinzia ^a   Perri, Enzo ^a   Iannotta, Nino ^a   Scalercio, Stefano ^a  

^a CRA Centro di Ricerca Per l'Olivicoltura e l'Industria Olearia   (Italy)

Author keywords

HPLC LC MS MS; Olive oil; Pesticide residue; Spinosad; Spinosyns A, D, B and K

Indexed keywords

HPLC/LC-MS/MS; OLIVE OIL; PESTICIDE RESIDUE; SPINOSAD; SPINOSYNS A, D, B AND K;

CALIBRATION; CHEMICAL ANALYSIS; ELECTROSPRAY IONIZATION; IONIZATION; MASS SPECTROMETRY; PESTICIDES; RECOVERY; VEGETABLE OILS;

INSECT CONTROL;

INSECTICIDE; OLIVE OIL; PESTICIDE RESIDUE; SPINOSAD; SPINOSYN A; SPINOSYN B; SPINOSYN D; SPINOSYN K; UNCLASSIFIED DRUG;

ARTICLE; CALIBRATION; CHEMICAL ANALYSIS; ELECTROSPRAY; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INSECT CONTROL; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MULTIPLE REACTION MONITORING; NONHUMAN; QUANTITATIVE ANALYSIS; REACTION ANALYSIS; SENSITIVITY ANALYSIS; TANDEM MASS SPECTROMETRY;

HEXAPODA;

EID: 78149413896     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.111     Document Type: Article

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