摘要
建立了高效液相色谱测定大蒜中辛硫磷残留的检测方法。样品经乙腈提取,采用RP-C18色谱柱,DAD检测器,外标法定量。方法检出限为0.02mg/kg,回收率>76%,相对标准偏差<4%。
A method for the determination of phoxim in garlic was established with HPLC. Residues of phoxim were extracted from sample with acetonitrile.Chromatography was performed on a RP-C18 column with DAD detector and the external standard method was used.The detection limit of phoxim is 0.02mg/kg in the garlic sample and the recoveries are greater than 76%, RSD was less than 4%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第6期192-194,共3页
Food Science
