Residual Pesticide Analysis in Plant-Based Meat by GC-GC/MS

User Benefits

- Simple sample preparation procedure for high sensitivity analysis - Ready-to-use method with optimized MRM ion transitions from Shimadzu Smart Pesticides Database

Introduction

Plant-based meats are artificial meats that are created using plants as the main ingredient to look and taste like real meat. Plant-based meats are healthier and tend to have less environmental impact than real meats. With more awareness of healthy lifestyles and climate change, the possibility of switching to a plant-based meat diet may increase in the near future. Plant-based meats are made of ingredients from plants, such as grains, legumes, vegetable proteins and vegetable oils. Pesticides are frequently used in farms to control weed growth and insect infestation in plants. Residual pesticides remain in the plants will cause health issues when consumed. As such, residual pesticides are a food safety concern in plant- based meats. Hence, the detection and quantitation of pesticides in plant-based meats are crucial to ensure the food is safe for consumption. This study describes a triple quadrupole GC-MS/MS method coupled with Shimadzu Smart Pesticides Database Ver.2. for screening targeted pesticides in four different types of plant- based meats. QuEChERS is used for sample extraction and clean-up.

January 9, 2024 GMT