固相微萃取与气相色谱联合法测定大蒜素熏蒸小麦后残留

DETERMINATION OF ALLITRIDUM RESIDUES IN WHEAT AFTER DIFFERENT FUMIGATION TIME BY SOLID PHASE MICROEXTRACTION/GC

利用固相微萃取与气相色谱联合技术研究了植物源农药大蒜素熏蒸小麦后不同时间后在小麦中残留。结果表明在不散气的情况下,熏蒸1d的大蒜素残留量为6.210μL/L,而熏蒸6d大蒜素残留量为1.541μL/L。相同熏蒸时间时,散气时间越长,大蒜素残留量下降的越多。在散气时间达到16d后,无论熏蒸时间的长短,大蒜素的残留量均在0.05μL/L之下。

Allitridum residues in wheat after fumigation for different time were detected by Solid Phase Microextraction combined with GC. The results showed that allitridum residue was 6. 210 μL/L after fumigation for 1 day and was 1. 541μL/L after fumigation for 6 days in seal condition. Under the condition that the fumigated bottles were unsealed, the allitridum residues would decrease more sufficiently with the lengthening of diffusing time even if the fumigation time was the same. When the dispersion time was more than 16 days, allitridum residue was less than 0. 05 μL/L no matter how long fumigation time was.