百菌清在设施草莓上的残留

Residual Dynamics of Chlorolthalonil on Shed Strawberry

采用自行建立的固相萃取-毛细管气相色谱(SPE-CGC)分析方法,研究了75%百菌清WP在春季温棚草莓和夏季大棚草莓果实上的残留动态和最终残留量。实验表明,百菌清在不同设施条件下草莓上的残留消解方程均符合一级动力学方程。另外,环境条件是影响百菌清残留的重要因素,春季温棚草莓果实上比夏季大棚百菌清残留量高,消解速度慢;百菌清大部分残留于果实表面,果内残留远低于全果残留。测定方法最小检知量为8.6×10-3ng,在草莓中最低检出质量分数为0.86μg/kg。其平均添加回收率为88.17%～99.01%,标准偏差为4.43%～6.4%。

The solid-phase extraction and the capillary GC （SPE-CGC） method was carried out for determination of the final residue amount and dynamic degradation of chlorolthalonil 75% WP in shed strawberry fruit. The results showed that the degradation dynamic equations of chlorolthalonil were accorded with the first-order kinetics equation in different planting conditions. And the around condition played an important role in residues of chlorolthalonil, chlorolthalonil in strawberry fruit degraded more quickly in Summer than in Spring. Much of chlorolthalonil residues were on the surface of the fruits. The lowest detection limit for chlorolthalonil was 8.6 × 10^-3 ng, and the limit of quantification in strawberry fruit was 0.86 μg/kg. The average recovery was 88.17-99.01%, and the standard deviation was 4.43-6.4%.