Analysis by HPLC of Ryanodine and Dehydroryanodine Residues on Fruits and in Ryania Powdery Wood

Dipartimento di Tossicologia, Università di Cagliari, via Ospedale 72, 09124 Cagliari, Italy.
Journal of Agricultural and Food Chemistry (Impact Factor: 2.91). 08/2001; 49(7):3161-3. DOI: 10.1021/jf010224g
Source: PubMed


A simple and rapid HPLC method to evaluate residues of the major ryanoids (ryanodine and dehydroryanodine) on three fruits (olives, apples, and pears) has been developed. The pesticides were extracted from the fruits with hexane and acetone solution (1:1, v/v). Cleanup was carried out with aminopropyl-bonded silica cartridges. This method is characterized by recovery >75%, precision <11% RSD, and sensitivity of 0.020 mg/kg. The method can also be used to determine the level of active ingredients in ryania powdery wood.

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