多菌灵贮存稳定性研究

Study on Storage Stability of Carbendazim

[目的]建立柑橘中多菌灵的残留分析方法,并探讨多菌灵的贮存稳定性。[方法]在建立柑橘中多菌灵残留分析标准方法的基础上,研究了不同温度下多菌灵在乙腈、样品提取液和柑橘基质样品中的稳定性。[结果]多菌灵标准工作液在-20、4℃贮存条30d后,多菌灵分解率分别为2.56%和0.73%,多菌灵的标准工作液具有良好的稳定性;柑橘提取液中的多菌灵在-20、4和25℃下贮存30d后,分解率分别为0.74%、2.81%和2.50%;添加到柑橘基质中的多菌灵在-20、4和25℃下贮存30d后,分解率分别为7.40%、8.75%和5.78%。[结论]该研究建立了柑橘中多菌灵的残留分析方法,对促进我国柑橘出口具有十分重要的意义。

[Objective] The aim was to establish a residue analysis method of carbendazim in orange, and discuss its storage stability. [Method] Based on the establishment of the residue analysis method of carbendazim in orange, the stability of carbendazim in acetonitrile, sample extracting solution and orange was studied at different temperature. [Re- sult] The results showed that the decom- position rates of carbendazim standard working liquors were 2.56% and 0.73% respectively when stored at the tempera- ture of-20,4~C for 30 days, and them had good stability. The decomposition rates of carbendazim in orange extracting so- lution were 0.74%, 2.81% and 2.50% re- spectively, and in orange were 7.40%, 8.75% and 5.78% respectively when stored at the temperature of-20,4 and 25℃ for 30 days. [Conclusion] The study had estab- lished the residue analysis method of car- bendazim in orange, and it was very sig- nificant for promoting the export of or- ange.