Risk assessment, dissipation behavior and persistence of quinalphos in/on green pea by gas chromatography with electron capture detector
| Autor: | J. A. Sofi, Ashraf Alam Wani, Irshad H. Dar, Sofi Mubashir, Khurshid A. Sofi, Alamgir A. Dar, Ishrat Jan |
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| Rok vydání: | 2017 |
| Předmět: |
Detection limit
Insecticides Chromatography Gas 010401 analytical chemistry Peas Pesticide Residues food and beverages Filtration and Separation Quinalphos Organothiophosphorus Compounds 010501 environmental sciences Pesticide 01 natural sciences 0104 chemical sciences Analytical Chemistry Persistence (computer science) Toxicology Electron capture detector chemistry.chemical_compound Kinetics chemistry Seeds Gas chromatography 0105 earth and related environmental sciences Half-Life |
| Zdroj: | Journal of separation science. 41(11) |
| ISSN: | 1615-9314 |
| Popis: | Chemical investigation was carried out to examine the risk assessment, dissipation behavior, persistence, and half-life period of quinalphos in/on green pea fruit by spraying quinalphos at fruiting stage followed by another application after 10-day interval. The samples were extracted by using the quick, easy, cheap, effective, rugged, and safe method, and the residues of quinalphos were analyzed by gas chromatography with electron capture detector. Herein, we report a novel, accurate, and cost-effective gas chromatography method for the determination of average deposits of quinalphos in/on green pea. The initial deposits and half-life of quinalphos were found to be 1.20 mg/kg and 2.77 days, respectively, following the application of insecticide. Residues of quinalphos reached below detection limit of 0.05 mg/kg after 10 days at recommended dosage. For risk assessment studies, the tenth day will be safe for consumers for consumption of green pea. The developed method is simple, selective, and repeatable, and it can be extended for quinalphos-based standardization of herbal formulations containing green pea and its use in pesticide industries. |
| Databáze: | OpenAIRE |
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