摘要
建立了多种水果和蔬菜中嘧菌酯残留的气相色谱/质谱分析方法。首先用乙酸乙酯一环己烷(体积比为1:1)对样品中的嘧菌酯进行超声波提取,经硅胶固相萃取小柱对样品提取液进行净化、富集,采用气相色谱/质谱法以选择离子监测模式(m/z344,372,388,403定性,m/z344定量)进行检测。实验结果表明,嘧菌酯在0.01~1.0mg/kg浓度范围内呈线性,其相关系数r〉0.99。在低、中、高3个添加水平,嘧菌酯的回收率为85.2%-98.2%,相对标准偏差为5.8%~21.5%。方法的检测限不大于0.01mg/kg,定量限不大于0.05mg/kg。
A method was developed for the determination of azoxystrobin residues in fruits and vegetables by gas chromatography/mass spectrometry (GC/MS). Azoxystrobin residues were extracted with ethyl acetate-cyclohexane (1:1, v/v) by ultrasonication and then they were cleaned up on a silica solid-phase extraction ( SPE ) column to obtain an extract suitable for analysis by GC/MS in the selective ion monitoring (SIM) mode ( the selected ion: m/z 344, 372, 388 and 403). The calibration curves were linear between area and concentration of azoxystrobin from 0.01 to 1.0 mg/kg with the correlation coefficient greater than 0.99. The average recoveries from spiked fruit and vegetable matrixes at three concentrations of 0.01, 0. 1, 1.0 mg/kg ranged from 85.2% to 98.2% with relative standard deviation less than 21.5%. The limit of detection was 0.01 mg/kg and the limit of quantity was 0.05 mg/kg in fruit and vegetable matrixes, respectively.
出处
《色谱》
CAS
CSCD
北大核心
2007年第6期898-901,共4页
Chinese Journal of Chromatography
基金
国家认监委检验检疫行业标准研制项目(No.B077-2004)
关键词
气相色谱-质谱法
固相萃取
嘧菌酯
残留分析
水果
蔬菜
gas chromatography/mass spectrometry
solid-phase extraction
azoxystrobin
residue analysis
fruits
vegetables