Research Progress on Analysis of Benzimidazole Residues in Food Based on Chromatography-Mass Spectrometry

In recent years, benzimidazoles as insect repellents and fungicides have been widely used and related toxicity studies. Food safety problems caused by benzimidazole and its metabolites have received more and more attention. Liquid chromatography and liquid chromatography mass spectrometry are currently the most commonly used methods for the detection of benzimidazoles in food. Therefore, this article summarizes basic information about the main use objects, diseases and residual markers of benzimidazoles. In addition, this article discusses QuEChERS technology, solid phase extraction technology, liquid-liquid extraction technology and molecular imprinting technology, which are four of the most commonly used pretreatment methods for detecting benzimidazoles in food in recent years based on liquid chromatography and liquid chromatography mass spectrometry. The application of liquid chromatography and liquid chromatography mass spectrometry in the detection of benzimidazoles in foods is summarized. The miniaturization and automation of equipment, precise pre-processing of adsorbent materials, and the improvement of the mass spectrometry database to improve the detection level of benzimidazole substances are intended to provide a useful reference for in-depth research on the detection of benzimidazole substances in food.