→ 한국식품과학회지2019 ; 51(4): 316-323
Improvement of analytical method for pymetrozine in citrus fruits
감귤류 과일의 피메트로진 정량을 위한 분석법 개선
Jun-Ho Jeon1,2,3,†, Su-Hyun Chun4,†, Min-Hyuk Kim4, Mi-Ok Kim2, and Kwang-Won Lee4,*
1Department of Food Bioscience and Technology, Graduate School of Life and Environmental Science, Korea University, 2Division of Hazardous Substances Analysis, Gyeongin Regional Office of Food and Drug Safety, 3Korea Advanced Food Research Institute, Korea Food Industry Association, 4Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University
1고려대학교 생명환경과학대학원 식품공학과, 2경인지방식품의약품안전청 시험분석센터 유해물질분석과, 3한국식품산업협회 부설 한국식품과학연구원, 4고려대학교 일반대학원 생명공학과
It is difficult to analyze pymetrozine in citrus fruits using the hydromatrix method because of its low efficiency of purification and overlap of matrix and pymetrozine peaks. Liquid-liquid extraction can analyze pymetrozine in citrus fruits using dichloromethane. Since low pH interferes with the extraction of pymetrozine, the extracts of citrus fruits were maintained over pH 7.0 by adding borax buffer and 1 N NaOH in the improved method. According to the improved method, citrus fruits (such as lemon, lime, orange, tangerine, and grapefruit) were extracted and purified for HPLC-photo diode array analysis. The results of validation were as follows: 4.360 µg/kg of limit of detection, 14.533 µg/kg of limit of quantitation, and 0.007 mg/kg of method quantitative limit. Citrus fruits spiked with pymetrozine showed a recovery range from 71.8 to 83.7% and a coefficient of variation below 6%. Thus, the improved method can efficiently analyze pymetrozine in citrus fruits.
pymetrozine, analytical method, HPLC-PDA, citrus fruits, liquid-liquid extraction
한국식품과학회지 2019 Aug; 51(4): 316 - 323