3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Table III
Content of strobilurin residues in the analyzed samples
Programmed flow of carrying gas He was from 1.5 ml min –1
to 3 ml min –1 . Temperature of PTV injector 280 °C, splitlless
regime for 0.8 min. Temperature in the transfer line between
GC and MSD was 200 °C. Mass spectrometer was adjusted
in SCAn (50–450 m/z) and SIM (Selected Ion Monitoring)
mod (EI+ – positive electron ionisation) and selected values
(m/z) for relevant analytes were as follows:
•
•
•
•
number of analyzed
samples
azoxystrobin – 344, 388 (m/z)
trifloxistrobin – 116, 131, 222 (m/z)
picoxystrobin – 145, 335 (m/z)
kresoxym – methyl – 116, 131, 222 (m/z)
Results
The method for determination of strobilurins in barley,
malt and beer was optimized. Validation parameters for the
azoxystrobin kresoxym – methyl picoxystrobin trifloxistrobin
barley 50 < LOQ < LOQ < LOQ < LOQ
malt 50 < LOQ < LOQ < LOQ < LOQ
beer 25 < LOQ < LOQ < LOQ < LOQ
s598
individual matrices and SPE columns are given in Table I and
Table II. Contents of strobilurins in all the analyzed samples
were below the limit of quantification (Table III).
This work has been supported by project MSM
6019369701 of Czech Ministry of Education.
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