咪鲜胺在鸭梨果体上的残留分析与降解动态研究

Residual Detection and Degradation Dynamics of Prochloraz in Ya Pear

采用固相萃取-HPLC检测方法快速检测咪鲜胺及其代谢物2，4，6-三氯苯酚在鸭梨上的残留．结果表明：咪鲜胺与2，4，6-三氯苯酚在0．5～100．0mg／kg范围内在梨皮和梨肉上添加回收率均为90％以上；鸭梨经咪鲜胺40、50℃处理较0℃处理后在梨皮上的残留量显著升高，在梨肉上的残留量微有上升．另外，鸭梨的残留咪鲜胺在储存过程中逐步降解，常温储存较低温储存降解速度显著加快，其残留代谢物主要集中于果皮，而果肉部分残留极少．

The residue and degradation of prochloraz in Ya pear were investigated by soild phase extraction-high performance liquid chromatograp （SPE-HPLC）. The results showed that：the recoveries of prochloraz and 2,4,6-TCP in Ya pear sample were all above 90% at the 0.5 - 100. 0 mg/kg level. The residue of prochloraz in the peel of Ya pear were significantly increased after treatment at 40 and 50 ℃ compared with 0 ℃, slightly increased in the pear pulp. Moreover, the results of degradation dynamic of prochloraz residue indicted that the residue was mostly left in the pear peel, and the metabolic rate of prochloraz stored in normal environment was more rapid than that in low-temperature storage.