Search of components causing matrix effects on GC/MS for pesticide analysis in food

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  • Sugitate Kuniyo
    Agilent Technologies Japan, Ltd. Graduate School of Natural Science and Technology, Kanazawa University Agilent Technologies Japan, Ltd. Graduate School of Natural Science and Technology, Kanazawa University
  • Nakamura Sadao
    Agilent Technologies Japan, Ltd. Agilent Technologies Japan, Ltd.
  • Orikata Norimichi
    Japan Food Research Laboratories Japan Food Research Laboratories
  • Mizukoshi Kazushi
    Japan Food Research Laboratories Japan Food Research Laboratories
  • Nakamura Munetomo
    Japan Food Research Laboratories Japan Food Research Laboratories
  • Toriba Akira
    Graduate School of Natural Science and Technology, Kanazawa University Graduate School of Natural Science and Technology, Kanazawa University
  • Hayakawa Kazuichi
    Graduate School of Natural Science and Technology, Kanazawa University Graduate School of Natural Science and Technology, Kanazawa University

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  • GC/MSにおけるマトリックス効果原因物質の探索およびその検証

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A serious problem in analyzing pesticide residues in foods by gas chromatography/mass spectrometry (GC/MS) is the matrix enhancement effect. The matrix effect of pesticides in 5 types of representative samples preprocessed by the Positive List System was measured at 100 ppb. The mean matrix effect value of pesticides in potato, spinach, orange, brown rice, and soybean sample was 129%, 191%, 171%, 225%, and 146%, respectively. Continuing research showed that the sample solutions contained high amounts of some matrix components, such as tocopherols, sterols, and monoacylglycerols. In order to investigate which component causes the matrix effect, each matrix solution was prepared at 1–1000 ppm (monoacylglycerols: 1–500 ppm), and the pesticide mixture was fortified to 100 ppb. The matrix effect depended on the concentration of the matrix solution, and we concluded that monoacylglycerols were the most attributable components to the matrix effect.

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