Chinese Journal of Chromatography ›› 2021, Vol. 39 ›› Issue (7): 702-707.DOI: 10.3724/SP.J.1123.2021.03001
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QI Yanli, GAO Jing, WANG Weirong, JIN Jing, LÜ Ying, QIN Shu*()
Received:
2021-03-01
Online:
2021-07-08
Published:
2021-06-02
Contact:
QIN Shu
Supported by:
CLC Number:
QI Yanli, GAO Jing, WANG Weirong, JIN Jing, LÜ Ying, QIN Shu. Determination of myclobutanil enantiomers in wheat and its processed products by ultraperformance liquid chromatography-tandem mass spectrometry based on a chiral stationary phase[J]. Chinese Journal of Chromatography, 2021, 39(7): 702-707.
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URL: https://www.chrom-china.com/EN/10.3724/SP.J.1123.2021.03001
Matrix | Matrix effects/% | |
---|---|---|
S-(+)-Myclobutanil | R-(-)-Myclobutanil | |
Wheat grain | -7.7 | -8.5 |
Flour | 3.1 | 3.7 |
Bran | -4.1 | -5 |
Pasta | -12.8 | -13.4 |
Steamed bun | -7.1 | -6.5 |
Noodle | -9.9 | -12.1 |
Cooking water | 1.6 | 2.6 |
Table 1 Matrix effects of myclobutanil enantiomers
Matrix | Matrix effects/% | |
---|---|---|
S-(+)-Myclobutanil | R-(-)-Myclobutanil | |
Wheat grain | -7.7 | -8.5 |
Flour | 3.1 | 3.7 |
Bran | -4.1 | -5 |
Pasta | -12.8 | -13.4 |
Steamed bun | -7.1 | -6.5 |
Noodle | -9.9 | -12.1 |
Cooking water | 1.6 | 2.6 |
Matrix | Compound | Linear range/(μg/L) | Regression equation | R2 |
---|---|---|---|---|
Wheat grain | S-(+)-myclobutanil | 0.5-25 | y=9.61×106x+1.33×103 | 0.9998 |
R-(-)-myclobutanil | 0.5-25 | y=9.01×106x+1.34×103 | 0.9997 | |
Flour | S-(+)-myclobutanil | 0.5-25 | y=9.99×106x+4.09×102 | 1.0000 |
R-(-)-myclobutanil | 0.5-25 | y=8.83×106x+4.33×102 | 1.0000 | |
Bran | S-(+)-myclobutanil | 0.5-25 | y=8.50×106x+2.99×103 | 0.9996 |
R-(-)-myclobutanil | 0.5-25 | y=7.41×106x+2.36×103 | 0.9995 | |
Pasta | S-(+)-myclobutanil | 0.5-25 | y=8.53×106x+1.57×102 | 1.0000 |
R-(-)-myclobutanil | 0.5-25 | y=7.55×106x-2.23×102 | 1.0000 | |
Steamed bun | S-(+)-myclobutanil | 0.5-25 | y=9.06×106x+4.00×102 | 1.0000 |
R-(-)-myclobutanil | 0.5-25 | y=8.12×106x+1.50×102 | 0.9999 | |
Noodle | S-(+)-myclobutanil | 0.5-25 | y=9.18×106x-8.72×102 | 0.9999 |
R-(-)-myclobutanil | 0.5-25 | y=7.85×106x-5.36×102 | 1.0000 | |
Cooking water | S-(+)-myclobutanil | 0.5-25 | y=1.02×107x-6.25×102 | 0.9998 |
R-(-)-myclobutanil | 0.5-25 | y=9.08×106x-7.38×102 | 0.9998 |
Table 2 Linear ranges, regression equations, and correlation coefficients (R2) of myclobutanil enantiomers
Matrix | Compound | Linear range/(μg/L) | Regression equation | R2 |
---|---|---|---|---|
Wheat grain | S-(+)-myclobutanil | 0.5-25 | y=9.61×106x+1.33×103 | 0.9998 |
R-(-)-myclobutanil | 0.5-25 | y=9.01×106x+1.34×103 | 0.9997 | |
Flour | S-(+)-myclobutanil | 0.5-25 | y=9.99×106x+4.09×102 | 1.0000 |
R-(-)-myclobutanil | 0.5-25 | y=8.83×106x+4.33×102 | 1.0000 | |
Bran | S-(+)-myclobutanil | 0.5-25 | y=8.50×106x+2.99×103 | 0.9996 |
R-(-)-myclobutanil | 0.5-25 | y=7.41×106x+2.36×103 | 0.9995 | |
Pasta | S-(+)-myclobutanil | 0.5-25 | y=8.53×106x+1.57×102 | 1.0000 |
R-(-)-myclobutanil | 0.5-25 | y=7.55×106x-2.23×102 | 1.0000 | |
Steamed bun | S-(+)-myclobutanil | 0.5-25 | y=9.06×106x+4.00×102 | 1.0000 |
R-(-)-myclobutanil | 0.5-25 | y=8.12×106x+1.50×102 | 0.9999 | |
Noodle | S-(+)-myclobutanil | 0.5-25 | y=9.18×106x-8.72×102 | 0.9999 |
R-(-)-myclobutanil | 0.5-25 | y=7.85×106x-5.36×102 | 1.0000 | |
Cooking water | S-(+)-myclobutanil | 0.5-25 | y=1.02×107x-6.25×102 | 0.9998 |
R-(-)-myclobutanil | 0.5-25 | y=9.08×106x-7.38×102 | 0.9998 |
Matrix | Spiked/ (μg/kg) | S-(+)-Myclobutanil | R-(-)-Myclobutanil | |||
---|---|---|---|---|---|---|
Average recovery/% | RSD/% | Average recovery/% | RSD/% | |||
Wheat | 5 | 90 | 5.2 | 90 | 4.5 | |
grain | 50 | 90 | 6.6 | 89 | 6.8 | |
100 | 88 | 3.7 | 86 | 3.4 | ||
Flour | 5 | 98 | 4.3 | 101 | 5.0 | |
50 | 103 | 1.9 | 101 | 2.0 | ||
100 | 98 | 0.9 | 97 | 0.9 | ||
Bran | 5 | 91 | 6.8 | 92 | 5.4 | |
50 | 82 | 2.0 | 80 | 1.7 | ||
100 | 84 | 1.7 | 82 | 1.4 | ||
Pasta | 5 | 104 | 2.3 | 101 | 3.0 | |
50 | 106 | 2.4 | 104 | 2.5 | ||
100 | 107 | 2.8 | 105 | 3.0 | ||
Steamed | 5 | 104 | 4.1 | 104 | 4.4 | |
bun | 50 | 110 | 2.5 | 109 | 2.9 | |
100 | 109 | 2.3 | 107 | 1.9 | ||
Noodle | 5 | 106 | 4.8 | 109 | 4.6 | |
50 | 108 | 4.6 | 108 | 4.4 | ||
100 | 104 | 5.7 | 106 | 4.8 | ||
Cooking | 5 | 90 | 4.4 | 90 | 4.5 | |
water | 50 | 99 | 5.5 | 97 | 5.5 | |
100 | 96 | 5.0 | 95 | 4.7 |
Table 3 Average recoveries of myclobutanil enantiomers spiked in wheat and its processed products (n=5)
Matrix | Spiked/ (μg/kg) | S-(+)-Myclobutanil | R-(-)-Myclobutanil | |||
---|---|---|---|---|---|---|
Average recovery/% | RSD/% | Average recovery/% | RSD/% | |||
Wheat | 5 | 90 | 5.2 | 90 | 4.5 | |
grain | 50 | 90 | 6.6 | 89 | 6.8 | |
100 | 88 | 3.7 | 86 | 3.4 | ||
Flour | 5 | 98 | 4.3 | 101 | 5.0 | |
50 | 103 | 1.9 | 101 | 2.0 | ||
100 | 98 | 0.9 | 97 | 0.9 | ||
Bran | 5 | 91 | 6.8 | 92 | 5.4 | |
50 | 82 | 2.0 | 80 | 1.7 | ||
100 | 84 | 1.7 | 82 | 1.4 | ||
Pasta | 5 | 104 | 2.3 | 101 | 3.0 | |
50 | 106 | 2.4 | 104 | 2.5 | ||
100 | 107 | 2.8 | 105 | 3.0 | ||
Steamed | 5 | 104 | 4.1 | 104 | 4.4 | |
bun | 50 | 110 | 2.5 | 109 | 2.9 | |
100 | 109 | 2.3 | 107 | 1.9 | ||
Noodle | 5 | 106 | 4.8 | 109 | 4.6 | |
50 | 108 | 4.6 | 108 | 4.4 | ||
100 | 104 | 5.7 | 106 | 4.8 | ||
Cooking | 5 | 90 | 4.4 | 90 | 4.5 | |
water | 50 | 99 | 5.5 | 97 | 5.5 | |
100 | 96 | 5.0 | 95 | 4.7 |
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