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dc.contributor.authorFuente Ballesteros, Adrián de la
dc.contributor.authorBrugnerotto, Patricia
dc.contributor.authorCosta, Ana C.O.
dc.contributor.authorNozal Nalda, María Jesús del 
dc.contributor.authorAres Sacristán, Ana María 
dc.contributor.authorBernal del Nozal, José 
dc.date.accessioned2024-01-10T17:05:43Z
dc.date.available2024-01-10T17:05:43Z
dc.date.issued2023
dc.identifier.citationFood Chemistry, Diciembre 2022, vol. 408, n. 135245.es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/64393
dc.descriptionProducción Científicaes
dc.description.abstractAn analytical method has been proposed and validated to determine seven acaricides (atrazine, chlorpyrifos, chlorfenvinphos, α-endosulfan, bromopropylate, coumaphos, and τ-fluvalinate) in honeys from different botanical origins (multifloral, heather and rosemary) by means of gas chromatography-mass spectrometry. An efficient and simple sample treatment was proposed that involved a solvent extraction with an ethyl acetate and cyclohexane (50:50, v/v) mixture. Chromatographic analysis (<25 min) was performed in a DB-5MS column under programmed temperature conditions. The method was validated in terms of selectivity, limits of detection (0.2–2.0 μg kg-1) and quantification (0.5–7.6 μg kg-1), linearity (limit of quantification-700 (heather) or 800 (multifloral and rosemary) μg kg-1), matrix effect (<20 % in most cases), trueness (recoveries between 81 % and 108 %), and precision (relative standard deviation < 15 %). Finally, of the seven acaricides investigated in several honey samples only τ-fluvalinate residues (<limit of quantification - 23 μg kg-1) were found.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.classificationAcaricides; Food analysis; Food safety; Gas chromatography-mass spectrometry; Honey; Method validationes
dc.titleDetermination of acaricides in honeys from different botanical origins by gas chromatography-mass spectrometryes
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holderElsevieres
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2022.135245es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814622032071?via%3Dihubes
dc.identifier.publicationtitleFood Chemistryes
dc.identifier.publicationvolume408es
dc.peerreviewedSIes
dc.description.projectEste trabajo forma parte del proyecto de investigación financiado por el Ministerio de Economía y Competitividad e INIA-FEDER (RTA2017-00004-C02-02).es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersiones


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