气相色谱质谱联用法测定韭菜和姜等复杂蔬菜基质中嘧菌酯残留

Determination of Axoxystrobin Residue in Complex Vegetables Matrices(Fragrant-flowered Garlic,Ginger) by Gas Chromatography-mass Spectrometry

【目的】建立韭菜、姜等复杂蔬菜基质中嘧菌酯的残留量的气相色谱质谱联用测定法。【方法】以乙腈为提取溶剂,经分散固相萃取净化,采用气相色谱质谱联用法测定残留量。【结果】结果表明,嘧菌酯在0.02~1mg/kg范围内呈线性关系,相关系数大于0.995。高中低档标准添加回收率为110%~130%,相对标准偏差（RSD）〈12%,方法检出限为0.0067 mg/kg。该方法简便快捷,可作为复杂蔬菜基质中嘧菌酯的检测方法。

[Objective] To develop a method for determination of axoxystrobin residue in complex vegetables matrices （fragrant-flowered garlic, ginger and so on） by gas chromatogra- phy-mass spectrometry. [Methods] The axoxystrobin in samples was extracted with acetoni- trile, purified by dispersive solid-phase extraction, and measured by gas chromatography-mass spectrometry. [Results] The linearity range of the calibration curve of axoxystrobin was 0.02 -1 mg/kg, and the correlation coefficient was larger than 0.995. The recovery rates from 110% - 130% were found at the low, middle and high concentration respectively. The relative standard deviation was smaller than 12%, the detection limit was 0.0067 mg/kg. The method is simple and rapid, and should be used for determination of axoxystrobin residue in complex vegetables matrices.