Dissipation pattern of quinalphos in cauliflower, tomato and bean samples

  • Zerin Sultana Munia
  • Mohammad Shoeb
  • M. I. R. Mamun
  • Nilufar Nahar
Research article
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Abstract

Quinalphos, an organothiophosphate chemical, is chiefly used as an insecticide. A field experiment was conducted at Bangladesh Agricultural Research Institute (BARI), to study the dissipation of quinalphos in tomato, cauliflower and bean samples when sprayed at its recommended dose and were collected from 0 (2 h after application) to 15 successive days. To determine the residual value of quinalphos, the samples were extracted in quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and run through a gas chromatography-electron capture detector (GC-ECD). Higher, middle and lower concentration calibration curves were obtained with linear correlation coefficient (r2) of 0.998, 0.995 and 0.993, respectively. Limit of detection (LOD) and limit of quantification (LOQ) were found to be 0.009 and 0.027 μg mL−1, respectively. The percentages of the recovery of quinalphos residues in spiked vegetable samples at three different levels (0.625, 2.5 and 5.0 μg mL−1) were in the range of 74–86%. The amount of quinalphos residue in tomato, bean and cauliflower were in the range of 0.05–6.3, 0.05–3.1 and 0.06–6.5 μg g−1 and dissipated below maximum residue limit (MRL; 0.20, 0.20 and 0.50 μg g−1 in cauliflower, tomato and bean) value within 6, 4 and 7 days after application, respectively.

Keywords

Bean Cauliflower Dissipation Quinalphos GC-ECD Tomato 

Notes

Acknowledgements

ZSM thanks Dr. Md. Sultan Ahmed, Entomoly Division, Bangladesh Agricultural Research Institute (BARI), Gazipur, Bangladesh for experimental fields and Bangabandhu Fellowship on Science and ICT Project, Bangladesh for fellowship. Authors are grateful to International Science Program (ISP), Uppsala, Sweden and Higher Education Quality Enhancement Project (HEQEP) for financial supports.

Compliance with ethical standards

Conflict of interest

There is no conflict of interest associated with this work.

Supplementary material

3_2017_1143_MOESM1_ESM.docx (25 kb)
Supplementary material 1 (DOCX 24 kb)

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Copyright information

© Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) 2017

Authors and Affiliations

  • Zerin Sultana Munia
    • 1
  • Mohammad Shoeb
    • 1
  • M. I. R. Mamun
    • 1
  • Nilufar Nahar
    • 1
  1. 1.Department of ChemistryUniversity of DhakaDhakaBangladesh

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