枸杞中螺螨酯的测定及其储藏稳定性研究

Determination of Spirodiclofen Content in Goji Berries(Lycium barbarum)and Study on Its Storage Stability

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.