Determination of Difenoconazole Residue in Foods by Gas Chromatography-Negative Chemical Ionization Mass Spectrometry

A method is presented for the determination of difenoconazole residue in all kinds of foods by solid phase extraction-gas chromatography-negative chemical ionization mass spectrometry (SPE-GC-MS/NCI). Difenoconazole residue was extracted with ethyl acetate from different samples, such as perilla leaves, carrots, spinach powder, rice, gram, jasmine flower tea, oolong tea, strawberries, sauce, bee honey, beef, chicken and eels, etc. The extracts were cleaned-up by active carbon SPE column connected to alumina neutral SPE column or Florisil SPE column only. Analytical screening was determined by the technique of GC-MS/NCI on selected ion monitoring mode. The recoveries of difenoconazole in most samples were in the range from 70% to 120% at three spiked levels, 0.01 mg/kg, 0.4 mg/kg and 0.10 mg/kg, and the relative standard deviations (RSDs) were below 9.5%. The linearity of the method is good from 0.02 to 1.00 mg/L, and limit of detection (LOD) was 0.000 5 or 0.001 0 mg/kg for different type samples. The method is selective without interference and is suitable for determination and conformation of difenoconazole residue in all kinds of foods.