摘要
通过GC-ECD结合固相萃取技术建立了螺螨酯在枸杞中的残留分析方法,并研究了螺螨酯在枸杞鲜果及干果中的储藏稳定性。结果表明:在0.01~1.0 mg/kg添加水平下,螺螨酯在枸杞鲜果和干果中的回收率分别为89%~100%和87%~110%,RSD值分别为1.7%~2.7%和1.3%~7.7%,定量限为0.01 mg/kg;在低于-18℃条件下储藏10个月的试验期间,螺螨酯在枸杞鲜果和干果中的降解率分别为6%~18%、2%~12%,枸杞干果中的降解率略低于枸杞鲜果,主要原因是枸杞鲜果与枸杞干果的基质不同、含水量不同,但两者降解率均低于30%,说明螺螨酯在枸杞鲜果和干果中比较稳定。
A method for residue analysis of spirodiclofen in Goji berries was established by GC-ECD combined with solid phase extraction, and the storage stability of spirodiclofen in fresh and dry fruit of Goji berries were studied. The results showed that the recoveries of spirodiclofen in fresh fruit and dry fruit were 89%~100% and 87%~110% at the spiked level of 0.01~1.0 mg/kg, while the RSD were 1.7%~2.7% and 1.3%~7.7%, respectively. The resolution of quantification was set 0.01 mg/kg. During the experiment, the degradation rate of spirodiclofen in the fresh fruit of Goji berries was 6%~18% when stored at less than -18 ℃ for 10 months, and the degradation rate in the dry fruit of Goji berries was 2%~12%, which was slightly lower than that in the fresh fruit of Goji berries because the fresh fruit of Goji berries and the dry fruit of Goji berries had different substrates and water content. However, both of them were lower than 30%, which indicated that spirodiclofen was relatively stable in both fresh and dry fruit of Goji berries.
作者
刘霞
吴燕
赵子丹
苟春林
牛艳
王晓菁
LIU Xia;WU Yan;ZHAO Zi-dan;GOU Chun-lin;NIU Yan;WANG Xiao-jing(Ningxia Institute of Agricultural Products Quality Standards and Testing Technology,Yinchuan 750002,China)
出处
《保鲜与加工》
CAS
2022年第5期91-95,共5页
Storage and Process
基金
宁夏自然科学基金项目(2021AAC03281)
宁夏回族自治区重点研发计划项目(2021BEF03003)
宁夏回族自治区农业科技自主创新资金-农业高质量发展和生态保护科技创新示范项目(NGSB-2021-5)。