Validation of a qualitative screening method for pesticides in fruits and vegetables by gas chromatography quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization

Analytica Chimica Acta

Volumn 838, Issue , 2014, Pages 76-85

  Portoles T ^a,b   Mol, J G J ^b   Sancho, J V ^a   López, Francisco J ^a   Hernandez F ^a  

^a UNIVERSITAT JAUME I   (Spain)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Atmospheric pressure chemical ionization; Gas chromatography; Hybrid quadrupole time of flight mass spectrometer; Identification; Pesticides; Screening

Indexed keywords

ATMOSPHERIC PRESSURE; FRUITS; GAS CHROMATOGRAPHY; IDENTIFICATION (CONTROL SYSTEMS); IONIZATION; IONS; MASS SPECTROMETERS; MASS SPECTROMETRY; MOLECULES; PROTONATION; SCREENING; VEGETABLES;

ATMOSPHERIC PRESSURE CHEMICAL IONIZATION; FRUIT AND VEGETABLES; FRUITS AND VEGETABLES; LOW COLLISION ENERGY; PROTONATED MOLECULES; QUADRUPOLE-TIME OF FLIGHTS; QUALITATIVE SCREENING; WIDE-SCOPE SCREENINGS;

PESTICIDES;

2 HYDROXYBIPHENYL; ATRAZINE; CARBARIL; CARBOFURAN; CHLOROTHALONIL; CHLORPROPHAM; CHLORPYRIFOS METHYL; DICHLORVOS; DIMETHOATE; DIMPYLATE; DIPHENYLAMINE; ETHOXYQUIN; METHAMIDOPHOS; METHIOCARB; METRIBUZIN; MOLINATE; OMETHOATE; PARATHION METHYL; PESTICIDE; PHORATE; PHOSPHAMIDON; PIRIMICARB; PROPACHLOR; PROPOXUR; SIMAZINE; TERBACIL; TERBUTYLAZINE; TRIFLURALIN; VINCLOZOLIN;

APPLE; ARTICLE; CARROT; CAULIFLOWER; CUCUMBER; GAS CHROMATOGRAPHY; GRAPE; LETTUCE; LIMIT OF DETECTION; NONHUMAN; ORANGE (FRUIT); PEPPER; PRIORITY JOURNAL; PROTON TRANSPORT; QUADRUPOLE MASS SPECTROMETRY; QUALITATIVE ANALYSIS; SCREENING; STRAWBERRY; TIME OF FLIGHT MASS SPECTROMETRY; TOMATO; VALIDATION PROCESS; ATMOSPHERIC PRESSURE; CHEMISTRY; FRUIT; MASS FRAGMENTOGRAPHY; PROCEDURES; VALIDATION STUDY; VEGETABLE;

ATMOSPHERIC PRESSURE; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PESTICIDES; VEGETABLES;

EID: 84904765885     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2014.06.006     Document Type: Article

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