Analysis of Simultaneous Screening for 277 Pesticides in Malt and Beer by Liquid Chromatography with Tandem Mass Spectrometry

Omote, M.; Harayama, Koichi; Sasaki, Tania A.; Mochizuki, Naoki; Yamashita, Hiroshi

doi:10.1094/asbcj-64-0139

Cited by 19 publications

(17 citation statements)

References 7 publications

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“…Authors highlighted the necessity to develop selective extraction methods to ensure good recoveries and help to decrease matrix effects. Omote et al [123] selected a total of 277 pesticides to be determined in beer at the 0.001-0.02 mg kg −1 level. They used LLE and subsequent solid-liquid extraction (SLE), prior to quantification by HPLC/MS/MS.…”

Section: Pesticidesmentioning

confidence: 99%

Recent Trends in the Analysis of Chemical Contaminants in Beverages

et al. 2020

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Chemical contaminants should not be present in beverages for human consumption, but could eventually be ingested by consumers as they may appear naturally from the environment or be produced by anthropogenic sources. These contaminants could belong to many different chemical sources, including heavy metals, amines, bisphenols, phthalates, pesticides, perfluorinated compounds, inks, ethyl carbamate, and others. It is well known that these hazardous chemicals in beverages can represent a severe threat by the potential risk of generating diseases to humans if no strict quality control is applied during beverages processing. This review compiles the most updated knowledge of the presence of potential contaminants in various types of beverages (both alcoholic and non-alcoholic), as well as in their containers, to prevent undesired migration. Special attention is given to the extraction and pre-concentration techniques applied to these samples, as well as to the analytical techniques necessary for the determination of chemicals with a potential contaminant effect. Finally, an overview of the current legislation is carried out, as well as future trends of research in this field.

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Section: Pesticidesmentioning

confidence: 99%

Recent Trends in the Analysis of Chemical Contaminants in Beverages

et al. 2020

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“…In addition, recent development of analytical instruments has enabled rapid quantitative analysis of a large number of pesticides by LC-MS/ MS using a multiresidue method. [9][10][11] This study aims to comprehend the fate of pesticides that can be present during brewing. To obtain exhaustive experimental data, ground malt was artificially contaminated with more than 300 pesticides and was brewed in a laboratory.…”

Section: ' Introductionmentioning

confidence: 99%

Fate of Pesticides during Beer Brewing

Inoue

Nagatomi

Suga

et al. 2011

J. Agric. Food Chem.

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The fates of more than 300 pesticide residues were investigated in the course of beer brewing. Ground malt artificially contaminated with pesticides was brewed via steps such as mashing, boiling, and fermentation. Analytical samples were taken from wort, spent grain, and beer produced at certain key points in the brewing process. The samples were extracted and purified with the QuEChERS (Quick Easy Cheap Effective Rugged and Safe) method and were then analyzed by LC-MS/MS using a multiresidue method. In the results, a majority of pesticides showed a reduction in the unhopped wort and were adsorbed onto the spent grain after mashing. In addition, some pesticides diminished during the boiling and fermentation. This suggests that the reduction was caused mainly by adsorption, pyrolysis, and hydrolysis. After the entire process of brewing, the risks of contaminating beer with pesticides were reduced remarkably, and only a few pesticides remained without being removed or resolved.

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“…A multi-residue method using LC-MS/MS is currently often used in analyzing a number of pesticides in food. [8][9][10] In this present work, 269 pesticides were added to an originally uncontaminated mash of ''mugi shochu,'' and each of the distilled samples was rapidly analyzed by LC-MS/MS. The results from the present study elucidate the risk level of pesticides remaining in the distilled spirit.…”

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confidence: 99%

Fate of Pesticides in a Distilled Spirit of Barley Shochu during the Distillation Process

Inoue

Nagatomi

Kinami

et al. 2010

Bioscience, Biotechnology, and Biochemistry

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Moromi (the fermented mash) of ''mugi shochu'' that had been artificially contaminated with pesticides was distilled to elucidate the fate of pesticides in the distillation process. The pesticides residing in the distillate were quantified by liquid chromatographytandem mass spectrometry (LC-MS/MS). Of the analyzed pesticides (249 compounds), 89% were not detected in the distillate, showing that the distillation process minimized the risk of pesticide contamination.

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Analysis of Simultaneous Screening for 277 Pesticides in Malt and Beer by Liquid Chromatography with Tandem Mass Spectrometry

Cited by 19 publications

References 7 publications

Recent Trends in the Analysis of Chemical Contaminants in Beverages

Recent Trends in the Analysis of Chemical Contaminants in Beverages

Fate of Pesticides during Beer Brewing

Fate of Pesticides in a Distilled Spirit of Barley Shochu during the Distillation Process

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