香水鱼调料中多种有机磷农药残留的测定

Determination of Muti-Organophosphrous Pesticide Residues in Spicy Boiled Fish Seasoning

建立凝胶渗透色谱净化-气相色谱法测定香水鱼调料中的14种有机磷农药残留的方法。样品中的有机磷农药用乙腈提取,凝胶渗透色谱净化,经毛细管柱(DB-1701P,30 m×0.25 mm×0.25μm)分离,气相色谱-火焰光度检测器(FPD)检测。方法检出限为0.002 6 mg/kg～0.033 mg/kg;相对标准偏差(n=5)为1.0%～12.6%;14种有机磷农药平均回收率在75.82%～123.50%,该方法能满足香水鱼调料中有机磷农残测定的要求。

A gas chromatographic method was established for determination of 14 organophosphous pesticide residues in spicy boiled fish seasoning with gel permeation chromatography （GPC） clean-up. The pesticide residues were extracted from samples with acetonitrile and purified with GPC column, then separated by a＇ capillary column （DB-1701P, 30 m×0.25 mm×0.25 um）with flame photometric detector （FPD）, the limits of detection of this method ranged from 0.002 6 mg/kg-0.033 mg/kg. The recoveries of 14 organophosphous pesticides in spicy boiled fish seasoning ranged from 75.82 % -123.50 % and the RSDs （n=5） of recoveries were ranged in 1.0 %-12.6 %. Therefore, this method can satisfy the requirements for the analysis of organophosphous pesticide residues in the spicy boiled fish seasoning samples.