Biomaterial Database

Determination of imidacloprid in vegetables by high-performance liquid chromatography with diode-array detection. 1996

A R Fernandez-Alba, and A Valverde, and A Agüera, and M Contreras, and S Chiron

Pesticide Residues Research Group, Facultad de Ciencias de Almería, Universidad de Almeria, Spain.

An HPLC method is described for the determination of imidacloprid residues in vegetables at levels ranging from 0.01 to 0.60 mg/kg. The selection of the extraction and clean-up procedure is discussed. Spectral data obtained with diode-array detection allow the identification of imidacloprid residues. Thermospray mass spectrometric studies were carried out in combination with HPLC. The mean recoveries and standard deviations were 95% and 4.7%, respectively, in the various crops tested. Registration of the analytical results for a control sample in quality control charts demonstrated the performance of the method. Data for incurred residues of imidacloprid in vegetable samples routinely applying the proposed method are also presented.

UI	MeSH Term	Description	Entries
D007093	Imidazoles	Compounds containing 1,3-diazole, a five membered aromatic ring containing two nitrogen atoms separated by one of the carbons. Chemically reduced ones include IMIDAZOLINES and IMIDAZOLIDINES. Distinguish from 1,2-diazole (PYRAZOLES).
D007306	Insecticides	Pesticides designed to control insects that are harmful to man. The insects may be directly harmful, as those acting as disease vectors, or indirectly harmful, as destroyers of crops, food products, or textile fabrics.	Insecticide
D009574	Nitro Compounds	Compounds having the nitro group, -NO2, attached to carbon. When attached to nitrogen they are nitramines and attached to oxygen they are NITRATES.	Nitrated Compounds
D010573	Pesticide Residues	Pesticides or their breakdown products remaining in the environment following their normal use or accidental contamination.	Pesticide Residue,Residue, Pesticide,Residues, Pesticide
D011786	Quality Control	A system for verifying and maintaining a desired level of quality in a product or process by careful planning, use of proper equipment, continued inspection, and corrective action as required. (Random House Unabridged Dictionary, 2d ed)	Control, Quality,Controls, Quality,Quality Controls
D002851	Chromatography, High Pressure Liquid	Liquid chromatographic techniques which feature high inlet pressures, high sensitivity, and high speed.	Chromatography, High Performance Liquid,Chromatography, High Speed Liquid,Chromatography, Liquid, High Pressure,HPLC,High Performance Liquid Chromatography,High-Performance Liquid Chromatography,UPLC,Ultra Performance Liquid Chromatography,Chromatography, High-Performance Liquid,High-Performance Liquid Chromatographies,Liquid Chromatography, High-Performance
D005506	Food Contamination	The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.	Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D000073943	Neonicotinoids	A class of insecticides that are structurally similar to NICOTINE and have physiologically similar effects as agonists of NICOTINIC ACETYLCHOLINE RECEPTORS, but are less toxic to vertebrates. They are widely used in agriculture.	Neonicotinoid
D013058	Mass Spectrometry	An analytical method used in determining the identity of a chemical based on its mass using mass analyzers/mass spectrometers.	Mass Spectroscopy,Spectrometry, Mass,Spectroscopy, Mass,Spectrum Analysis, Mass,Analysis, Mass Spectrum,Mass Spectrum Analysis,Analyses, Mass Spectrum,Mass Spectrum Analyses,Spectrum Analyses, Mass
D014675	Vegetables	A food group comprised of EDIBLE PLANTS or their parts.	Vegetable