Application Note #64: Determination of Pesticides in Spices By Extraction

Determination of Pesticides in Spices

Determination of Pesticides in Spices

Application Note #64 describes a fast and reliable way to extract organochlorine and other pesticides in chilli and paprika spice samples with the SpeedExtractor E-916. After the extraction the extract was cleaned up via GPC and analyzed by GC-MS/MS. Contact us to request this Application Note.

Introduction:
A pesticide is any substance or mixture of substances intended for preventing, destroying, repelling or mitigating any pest. Pesticides can be classified by their chemical structure (organochlorines, organophosphates and carbamates) or by their target (herbicides, insecticides, fungicides, rodenticides, pediculocides and biocides).

The adverse health effects depend on the type of pesticide. Organophosphates and carbamates for example affect the nervous system. Others may irritate the skin or eyes. Some pesticides may be carcinogens. Others may affect the hormone or endocrine system in the body.

Experimental:
Instrumentation:
SpeedExtractor E-916 with 20 ml cells, GPC Gilson 233XL, Varian 3800 with MS-1200 QQQ

Samples:
Paprika and Chilli Powder with incurred pesticide content.

3 g sample was weighed in a beaker and 6 ml of water was added. The mixture was placed in the refrigerator over night. The next day 3 g of diatomaceous earth was added and mixed in well.

The sample was transferred into a 20 ml extraction cell. A fourfold extraction was carried out using the parameters shown within the Application Note. A blank and a spiked sample were extracted as well (QC test). After the extraction a GPC clean-up was performed and the pesticide content was analysed by GC-MS/MS. For comparison the samples were also extracted with a Dionex ASE® 200.

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