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KMID : 0881720230380030089
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Journal of Food Hygiene and Safety
2023 Volume.38 No. 3 p.89 ~ p.98
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Residual Pesticide Analysis Method of Edible Oil via Heat Distillation Methods
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Son Mi-Hui
Kim Jae-Kwan
Cho Young-Seon
Han Na-Eun
Kim Byeong-Tae
Park Myoung-Ki
Park Yong-Bae
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Abstract
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Currently, no guidelines exist regarding the maximum residues of pesticides in edible oil which is a processed food commonly consumed in Korea. This lack of guidelines hinders the evaluation of the safety of edible oil in terms of pesticide contamination. In this study, an analysis method based on heat distillation and GC-MS/MS was established by optimizing the extraction and purification procedure for 68 pesticides. Important variables in the thermal distillation procedure included heating temperature and time, and we found the nitrogen flow rate as a mobile phase and the type of dissolving solvent were not considerably affected. The determination coefficient (R2) of the residual pesticide was 0.99 or higher, and the quantitative limit (LOQ) was 0.01-0.02 mg/L. The average recovery rate (n=5) was 66.1-120.0% and the relative standard deviation was lower than ±10% when 68 pesticides were spiked at concentrations of 0.01-0.02, 0.1, and 0.5 mg/L. In addition, the within-laboratory precision was less than ±11%, meeting the Korea Food and Drug Safety Evaluation Institute's Guidelines on Standard Procedures for Preparing Food Testing Methods (2016). Therefore, the test method developed in this study can be used as a test method for managing the safety of the residual pesticide concentration in edible oil.
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KEYWORD
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Edible oil, Residual pesticides, Heat distillation methods
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