Evaluation of Iron Chlorin e6 disappearance and hydrolysis in soil and garlic using salting-out assisted liquid-liquid extraction coupled with high-performance liquid chromatography and ultraviolet-visible detection

Wenwen Zhou; Jian Chen; Rendan Zhou; Jian Xiao; Yuqi Li; Yonglin Ren; Baotong Li

doi:10.1016/j.foodchem.2024.138960

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Evaluation of Iron Chlorin e6 disappearance and hydrolysis in soil and garlic using salting-out assisted liquid-liquid extraction coupled with high-performance liquid chromatography and ultraviolet-visible detection

Journal article

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Evaluation of Iron Chlorin e6 disappearance and hydrolysis in soil and garlic using salting-out assisted liquid-liquid extraction coupled with high-performance liquid chromatography and ultraviolet-visible detection

Wenwen Zhou, Jian Chen, Rendan Zhou, Jian Xiao, Yuqi Li, Yonglin Ren and Baotong Li

Food chemistry, Vol.447, 138960

2024

DOI: https://doi.org/10.1016/j.foodchem.2024.138960

PMID: 38461727

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Abstract

Density functional theory (DFT)

Dissipation

Hydrolysis

Iron Chlorin e6 (ICE6)

Salting-out assisted liquid-liquid extraction (SALLE)

Iron Chlorin e6 (ICE6), a star plant growth regulator (PGR) with independent intellectual property rights in China, has demonstrated its efficacy through numerous field experiments. We innovatively employed salting-out assisted liquid-liquid extraction (SALLE) with HPLC-UV/Vis to detect ICE6 residues in water, soil, garlic seeds, and sprouts. Using methanol and a C18 column with acetonitrile: 0.1% phosphoric acid mobile phase (55:45, v:v), we achieved a low LOQ of 0.43 to 0.77 μg kg−1. Calibration curves showed strong linearity (R2 > 0.992) within 0.01 to 5.00 mg kg−1. Inter-day and intra-day recoveries (0.05 to 0.50 mg kg−1) demonstrated high sensitivity and accuracy (recoveries: 75.36% to 107.86%; RSD: 1.03% to 8.78%). Additionally, density functional theory (DFT) analysis aligned UV/Vis spectra and indicated ICE6's first-order degradation (2.03 to 4.94 days) under various environmental conditions, mainly driven by abiotic degradation. This study enhances understanding of ICE6's environmental behavior, aids in risk assessment, and guides responsible use in agroecosystems. [Display omitted] •HPLC- UV/Vis coupled to DFT is proposed for PGRs authentication.•Anabiotic degradation was predominant in the degradation of ICE6.•Hydrolysis followed the first-order kinetics.•Increasing the temperature will accelerate hydrolysis.•The validated method was subjected to actual samples.

Details

Title: Evaluation of Iron Chlorin e6 disappearance and hydrolysis in soil and garlic using salting-out assisted liquid-liquid extraction coupled with high-performance liquid chromatography and ultraviolet-visible detection
Authors/Creators: Wenwen Zhou - Jiangxi Agricultural University
Jian Chen - Jiangxi Agricultural University
Rendan Zhou - Jiangxi Agricultural University
Jian Xiao - Jiangxi Agricultural University
Yuqi Li - Jiangxi Agricultural University
Yonglin Ren - Murdoch University, Centre for Biosecurity and One Health
Baotong Li - Jiangxi Agricultural University
Publication Details: Food chemistry, Vol.447, 138960
Publisher: Elsevier Ltd
Identifiers: 991005649570207891
Murdoch Affiliation: School of Agricultural Sciences
Language: English
Resource Type: Journal article

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