Determination of Azoxystrobin Residues in Fruits and Vegetables by Gas Chromatography/Mass Spectrometry with Solid-Phase Extraction

A method was developed for the determination of azoxystrobin residues in fruits and vegetables by gas chromatography/mass spectrometry GC/MS . Azoxystrobin residues were extracted with ethyl acetate-cyclohexane 1 :1 v/v by ultrasonication and then they were cleaned up on a silica solid-phase extraction SPE column to obtain an extract suitable for analysis by GC/MS in the selective ion monitoring SIM mode the selected ion m/z 344 372 388 and 403. The calibration curves were linear between area and concentration of azoxystrobin from 0. 01 to 1. 0 mg/kg with the correlation coefficient greater than 0. 99. The average recoveries from spiked fruit and vegetable matrixes at three concentrations of 0. 01 0. 1 1. 0 mg/kg ranged from 85. 2% to 98. 2% with relative standard deviation less than 21. 5%. The limit of detection was 0. 01 mg/kg and the limit of quantity was 0. 05 mg/kg in fruit and vegetable matrixes respectively.