Validation of quantitative method for azoxystrobin residues in green beans and peas

Food Chem. 2015 Sep 1;182:246-50. doi: 10.1016/j.foodchem.2015.02.106. Epub 2015 Feb 27.


This study presents a method validation for extraction and quantitative analysis of azoxystrobin residues in green beans and peas using HPLC-UV and the results confirmed by GC-MS. The employed method involved initial extraction with acetonitrile after the addition of salts (magnesium sulfate and sodium chloride), followed by a cleanup step by activated neutral carbon. Validation parameters; linearity, matrix effect, LOQ, specificity, trueness and repeatability precision were attained. The spiking levels for the trueness and the precision experiments were (0.1, 0.5, 3 mg/kg). For HPLC-UV analysis, mean recoveries ranged between 83.69% to 91.58% and 81.99% to 107.85% for green beans and peas, respectively. For GC-MS analysis, mean recoveries ranged from 76.29% to 94.56% and 80.77% to 100.91% for green beans and peas, respectively. According to these results, the method has been proven to be efficient for extraction and determination of azoxystrobin residues in green beans and peas.

Keywords: Azoxystrobin; GC–MS; Green beans; HPLC-UV; Peas; Validation.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Acetonitriles
  • Fabaceae / chemistry*
  • Gas Chromatography-Mass Spectrometry / methods
  • Methacrylates / chemistry*
  • Peas / chemistry*
  • Pesticide Residues / analysis*
  • Pyrimidines / chemistry*
  • Strobilurins


  • Acetonitriles
  • Methacrylates
  • Pesticide Residues
  • Pyrimidines
  • Strobilurins
  • azoxystrobin
  • acetonitrile