残留分析中辛辣蔬菜的微波预处理方法

Microwave Pretreatment of Spicy Flavor Vegetables in Residue Analysis

[目的]探索建立一种残留分析中有效去除有机硫干扰物的微波加热预处理方法。[方法]对大蒜、洋葱等辛辣蔬菜进行微波处理,考察微波处理时间对样品硫化物干扰的消除效果,并计算方法的回收率和RSD值。[结果]微波时间在60～90 s时,样品硫化物干扰基本消除;各类农药经不同方法处理分析后,回收率均在80%～120%,RSD<15%。[结论]该方法简单、快捷,有效解决了辛辣样品中硫化物严重干扰残留测定的问题。

[ Objective] The aim was to establish a microwave pretreatment method which could effectively remove organic sulfur in pesticide residue analysis. [ Method ] Spicy flavor vegetables such as garlic and onions were treated by microwave, the removal effects of microwave treatment time on the organic sulfur were studied. And the rate of recovery and RSD of the method were calculated. [ Result ] The results showed that the organic sulfur of samples was basically removed when the microwave treatment time was 60 - 90 s. The rates of recovery were in the range of 80% - 120% , and RSD was less than 15% when different kinds of pesticides treated by different methods. [ Conclusion] The method is simple and rapid, and able to solve organic sulfur disturbance effectively in pesticide residue analysis.