辛辣食物中农药残留检测方法研究-第1部分:研究进展

Research on analytical methods of pesticide residues in spicy food-part 1: progress

辛辣类食物作为显著味道特色的食物和调味品,普遍为世界各国人们所喜爱。这类作物在种植过程中难免使用农药,其特殊的化学成分会对农药残留检测产生严重干扰。本文对国内外辛辣食物中农药残留检测的净化方法和检测手段进行综述,提取与净化方法主要有固相萃取法、分散固相萃取法、分子印迹固相萃取法、凝胶净化法、微波热处理法、顶空固相微萃取法、搅拌棒萃取法等,分析方法有气相色谱法、气相色谱-质谱法、液相色谱法、液相色谱-质谱法、激光拉曼光谱法等。本文为今后辛辣食物中农药残留分析研究提供参考。

As a distinctive flavor of food and spices, spicy food is popular in all countries around the world. The food inevitably uses a variety of pesticides, and the special chemical composition in it will be a serious disturbance for pesticide residue detection. In this paper, the purification methods and analysis methods of pesticide residues in spicy food were reviewed. Extraction and purification methods are mainly solid phase extraction （SPE）, dispersive solid-phase extraction, molecularly imprinted solid-phase extraction, gel purification method, microwave heating method, headspace solid phase micro extraction and stirring rod extraction method etc.. The analysis methods include of gas chromatography （GC）, gas chromatography-tandem mass spectrometry （GC-MS/MS）, liquid chromatography （LC）, liquid chromatography-mass spectrometry （LC-MS） and laser Raman spectrum method. This paper provides reference for the analysis of pesticide residues in spicy food in the future.