Scientz Assisting The Detection Of Pesticide Residues in Plant-derived Food

Scientz assisting the detection of pesticide residues in plant-derived food

Plant-derived food provides the human body with the energy and nutrients needed by the body, and is an indispensable basic living product. In recent years, food safety problems have occurred frequently in my country, among which the problem of pesticide residues is particularly prominent, which has attracted widespread attention from all walks of life. Many pesticides are difficult to degrade rapidly under natural conditions due to their stable chemical structures. Long-term consumption of pesticide residues will cause great harm to the human body and threaten life and health. The detection of pesticide residues in plant-derived foods is an unavoidable problem from the perspective of food safety. It is necessary to ensure that pesticide residues in plant-derived foods meet national safety standards.

At present, the commonly used methods for the detection of pesticide residues in plant-derived foods include chromatography, enzyme inhibition, surface-enhanced Raman scattering, and molecular imprinting. Among them, due to its early development, chromatographic detection technology has been very mature and perfect, including gas chromatography, liquid chromatography, LC-MS, GC-MS and other technologies to meet the needs of most pesticide residue detection. The latest national detection of pesticide residues in plant-derived food uses liquid phase-mass spectrometry as the detection method.

 The new national standard for pesticide residues GB23200

The detection of plant-derived food samples requires high-sensitivity analysis and detection methods, and how to efficiently pre-treat the samples is also particularly important. A good pretreatment process can not only save time and effort, but more importantly, it can improve the efficiency of subsequent sample extraction, and improve the accuracy and consistency of analysis and detection results.

 Different processing methods are used for different materials:

1. Edible fungi, tropical and subtropical fruits, aquatic vegetables, stem vegetables, legumes, stone fruits, tropical and subtropical fruits, melons and vegetables are pre-treated by first chopping and then homogenizing the samples. Note: Dried vegetables, fruits and edible mushrooms are ground and crushed

2. After the cereals are ground and pulverized, all of them are processed through a standard mesh screen of 425 μm.

3. Grinding and crushing of oil, tea, nuts and spices (seasoning).

4. Vegetable oils are evenly stirred and processed. The processed samples are subjected to subsequent extraction and centrifugation, and after filtration, sample loading detection is carried out.