Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer
Background: The phenomenon known as the “matrix-induced chromatographic response enhancement” commonly affects the sensibility, precision, and accuracy in pesticide residue analysis. The presence of matrix effects can be given by adsorption and/or thermal decomposition of pesticides on the gas chrom...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad de Antioquia
2013-12-01
|
| Series: | Vitae |
| Subjects: | |
| Online Access: | https://revistas.udea.edu.co/index.php/vitae/article/view/11056 |
| _version_ | 1818836907471142912 |
|---|---|
| author | Diego Alejandro AHUMADA FORIGUA Jairo Arturo GUERRERO DALLOS |
| author_facet | Diego Alejandro AHUMADA FORIGUA Jairo Arturo GUERRERO DALLOS |
| author_sort | Diego Alejandro AHUMADA FORIGUA |
| collection | DOAJ |
| description | Background: The phenomenon known as the “matrix-induced chromatographic response enhancement” commonly affects the sensibility, precision, and accuracy in pesticide residue analysis. The presence of matrix effects can be given by adsorption and/or thermal decomposition of pesticides on the gas chromatograph injection port. Objective: To reduce the matrix-induced chromatographic response enhancement on pesticide residues analysis in food through the use of several operational modes of programmable temperature vaporizer inlet. Methods: The analyses were carried out in potato (Solanum tuberosum) extracts by gas chromatography with mass spectrometry detector. In this study, four programmable temperature vaporizer splitless modes were investigated: hot, pulsed, cold and solvent vent. Another topic developed in this study has to do with the influence of injection volume, assessed for the matrix effects. Results: The analysis of variance (ANOVA) (α = 0.05) indicates that when the hot splitless is used most compounds are subjected to matrix-induced chromatographic response enhancement. Furthermore, with the pulsed splitless, a decrease in the number of compounds with matrix-induced chromatographic response enhancement was found, approximately 20% compared to the classic hot splitless. Finally, a remarkable decrease in matrix-induced effects was found when cold splitless mode was used, since there was up to 55% reduction in the compounds, relative to traditional hot splitless, that showed statistical differences between responses in matrix-free standards and matrix-matched standards. Conclusions: It was found that the use of conventional hot splitless and pulsed splitless modes caused matrix-induced effects in more than 70% of the studied compounds. In addition, the results indicate that for most compounds there is an inverse relationship between matrix-induced chromatographic response enhancement and the volume of injection. |
| first_indexed | 2024-12-19T03:14:04Z |
| format | Article |
| id | doaj.art-11aedce6f77c488e9bfd4b42cc61bc20 |
| institution | Directory Open Access Journal |
| issn | 0121-4004 2145-2660 |
| language | English |
| last_indexed | 2024-12-19T03:14:04Z |
| publishDate | 2013-12-01 |
| publisher | Universidad de Antioquia |
| record_format | Article |
| series | Vitae |
| spelling | doaj.art-11aedce6f77c488e9bfd4b42cc61bc202022-12-21T20:37:55ZengUniversidad de AntioquiaVitae0121-40042145-26602013-12-01203Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizerDiego Alejandro AHUMADA FORIGUA0Jairo Arturo GUERRERO DALLOS1Universidad Nacional de Colombia Sede BogotáUniversidad Nacional de Colombia Sede BogotáBackground: The phenomenon known as the “matrix-induced chromatographic response enhancement” commonly affects the sensibility, precision, and accuracy in pesticide residue analysis. The presence of matrix effects can be given by adsorption and/or thermal decomposition of pesticides on the gas chromatograph injection port. Objective: To reduce the matrix-induced chromatographic response enhancement on pesticide residues analysis in food through the use of several operational modes of programmable temperature vaporizer inlet. Methods: The analyses were carried out in potato (Solanum tuberosum) extracts by gas chromatography with mass spectrometry detector. In this study, four programmable temperature vaporizer splitless modes were investigated: hot, pulsed, cold and solvent vent. Another topic developed in this study has to do with the influence of injection volume, assessed for the matrix effects. Results: The analysis of variance (ANOVA) (α = 0.05) indicates that when the hot splitless is used most compounds are subjected to matrix-induced chromatographic response enhancement. Furthermore, with the pulsed splitless, a decrease in the number of compounds with matrix-induced chromatographic response enhancement was found, approximately 20% compared to the classic hot splitless. Finally, a remarkable decrease in matrix-induced effects was found when cold splitless mode was used, since there was up to 55% reduction in the compounds, relative to traditional hot splitless, that showed statistical differences between responses in matrix-free standards and matrix-matched standards. Conclusions: It was found that the use of conventional hot splitless and pulsed splitless modes caused matrix-induced effects in more than 70% of the studied compounds. In addition, the results indicate that for most compounds there is an inverse relationship between matrix-induced chromatographic response enhancement and the volume of injection.https://revistas.udea.edu.co/index.php/vitae/article/view/11056Pesticidesgas chromatographyfoodmass spectrometryresidues |
| spellingShingle | Diego Alejandro AHUMADA FORIGUA Jairo Arturo GUERRERO DALLOS Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer Vitae Pesticides gas chromatography food mass spectrometry residues |
| title | Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer |
| title_full | Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer |
| title_fullStr | Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer |
| title_full_unstemmed | Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer |
| title_short | Reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer |
| title_sort | reduction of matrix effects in pesticide residue analysis in food by programmable temperature vaporizer |
| topic | Pesticides gas chromatography food mass spectrometry residues |
| url | https://revistas.udea.edu.co/index.php/vitae/article/view/11056 |
| work_keys_str_mv | AT diegoalejandroahumadaforigua reductionofmatrixeffectsinpesticideresidueanalysisinfoodbyprogrammabletemperaturevaporizer AT jairoarturoguerrerodallos reductionofmatrixeffectsinpesticideresidueanalysisinfoodbyprogrammabletemperaturevaporizer |