摘要
改进GCMS测定小麦中敌草快残留量的测定方法,对前处理方法进行优化改进,用纯水代替95%乙醇做提取剂,用硼氢化钾代替硼氢化钠做衍生试剂,增加了超声波提取法提取。建立了测定小麦粉中敌草快残留量的气相色谱-质谱联用法。
To improve the determination method of diquat residue in Wheat by GCMS, optimize and improve the pretreatment method, use pure water instead of 95% ethanol as extractant, use potassium borohydride instead of sodium borohydride as derivative reagent, and add ultrasonic extraction method. A gas chromatography-mass spectrometry (GC-MS) method was developed for the determination of diquat residues in wheat flour.
作者
黄尚坚
Huang Shangjian(Guangzhou Jinyu Medical Laboratory Testing Center Co., Ltd., Guangzhou 510000, China)
出处
《现代食品》
2019年第5期156-159,共4页
Modern Food
关键词
气相色谱-质谱法
超声波法提取
小麦粉
敌草快残留量
Gas chromatography-mass spectrometry
Ultrasound extraction
Wheat flour
Dichlor fast residues