油辣椒中有机氯残留量的毛细管气象色谱测定方法

Determination of Organic Chlorine Pesticide Residues in Fired Pepper Sauce by Capillary Gas Chromatography

为建立毛细管气相色谱(GC)法测定油辣椒中9种有机氯农药残留的方法,采用乙腈-正己烷超声提取样品进行萃取,经浓硫酸净化、毛细管柱程序升温、GC-ECD测定、外标法定量,对贵州省6种品牌的油辣椒系列产品进行了检测。结果表明:样品加标平均回收率在70.62%～106.04%,相对标准偏差为0.69%～5.04%,样品最低检出限为1.25×10-5～1.25×10-3 mg/kg。该方法简便快速,灵敏度高,适合于油辣椒食品中有机氯农残的检测。

Six fired pepper sauces were extracted by the acetonitrile/n-hexane method, purified by concentrated sulfuric acid and determined by the capillary gas chromatographic method to determine nine organic chlorine pesticide residues （OCPs） in fried pepper sauce. The results showed that the average recovery rate, relative standard deviation and minimum detection limit were 70.62%-106.04%, 0.69- 5.04% and 1. 25 × 10^-5 - 1. 25 × 10^-3 mg/kg respectively. The determination method with simplicity, rapidity and high sensitivity can be used for determination of organic chlorine pesticide residues （OCPs） to ensure the quality of fired pepper sauces.