Table 1.
Clean up preparation in the analysis of flubendiamide residues in foods.
| Aghris et al. | |||||
|---|---|---|---|---|---|
| Matrix | Clean-up method | Sample preparation | Recovery (%) | RSD (%) | Ref |
|
Pigeon/Pea Cabbage/Tomato |
D-SPE |
Extraction: 10 mL acetonitrile, 50 mL polypropylene, 1.0 g NaCl, and 4.0 g MgSO4 Clean-up: 10 mg of PSA + 150 mg of MgSO4 |
85–99 | – | (Paramasivam and Banerjee, 2011) |
| Cabbage | LLP |
Extraction:1.5 g sodium chloride, 6 g anhydrous magnesium sulfate, 30 mL of acetonitrile. Clean-up: MgSO4 (150 mg), PSA (25 mg), C18 (25 mg). |
72.4–119 | 15 | Chen et al. (2014) |
| Cabbage | D-SPE |
Extraction: 30 mL acetonitrile, 1.5 g sodium chloride, 6 g anhydrous magnesium sulfate Clean-up: 150 mg MgSO4, 25 mg PSA |
80.7–99.4 | 4.90 | Sharma et al. (2014) |
| Cucumber | D-SPE |
Extraction: 30 mL acetonitrile – 50 mL Teflon -3 g sodium chloride, 9 g anhydrous sodium sulfate (remove moisture). Clean-up: 12 mL acetonitrile +400 mg PSA +1.15 g anhydrous magnesium sulfate. |
91–101 | 2.77 | Sahoo et al. (2009) |
| Cabbage, Cauliflower, Brinjal/Chilli | D-SPE |
Extraction: 15 mL acetonitrile, 3 g sodium chloride, 9 g anhydrous sodium sulfate Clean-up: 40 mg of PSA + 140 mg of MgSO4 |
90.2–97.9 | 1.05–5.26 | Mukherjee et al. (2012) |
| Chili | SPE |
Extraction: 100 mL acetonitrile, 50 mL chloroform. Clean-up: 500 mg activated charcoal |
89–95 | 6 | (Gopal and Mishra, 2008) |
| Tomato | SPE |
Extraction: 100 mL acetonitrile, 50 mL chloroform. Clean-up: 500 mg activated charcoal |
84.4–96.4 | 2.30 | Sharma and Parihar (2013) |
| Brinjal | SPE |
Extraction: 100 mL acetonitrile, 50 mL chloroform. Clean-up: 500 mg activated charcoal |
89–95.8 | 6 | (Chen et al., 2014) |
| Chilli | SPE |
Extraction: 100 mL acetonitrile, 50 mL chloroform. Clean-up: 500 mg activated charcoal |
89–101 | – | Takkar et al. (2012) |
| Jatropha Plant Leaves | AC |
Extraction:100 mL acetonitrile + 0.002 M hydrochloric acid Clean-up: 10 g of alumina +50 mL of 9:1 hexane: ethyl acetate |
– | – | Sharma et al. (2011) |
| Melon | LLP |
Extraction: acetone (100 mL) dichloromethane (100 mL) Clean-up: n-hexane (6 mL) + acetonitrile (8 mL) |
92–103.06 | 1.7–3.4 | Kabir et al. (2018) |
| Rice | LLP |
Extraction:1.5 g of sodium chloride, 6 g of anhydrous magnesium sulfate Clean-up: MgSO4 (150 mg), PSA (25 mg), and C18 (25 mg) |
92–101 | – | (Wu et al., 2014) |
| Cabbage | SPE |
Extraction:1.5 g of sodium chloride, 6 g of anhydrous magnesium sulfate Clean-up: MgSO4 (150 mg), PSA (25 mg), and C18 (25 mg) |
92–99.8 | – | Chen et al. (2015) |
D-SPE: Dispersive solid phase extraction, PSA: Primary secondaryamine, GPC: Gel permeation chromatography, SPE: Solid phase extraction, LLP: Liquid Liquid partitioning, AC: Adsorption chromatography.