蔬果磷稳定性研究  

Study on Stabilization of Salithion

作　　者：毕富春[1] 王文丽[1] 

机构地区：[1]南开大学元素有机化学研究所

出　　处：《化学工业与工程》1996年第3期44-46,共3页Chemical Industry and Engineering

摘　　要：用非离子型表面活性剂和吡咯类化合物作稳定剂，加入由约含８０％蔬果磷原药配制的２５％乳油中，制剂被装入安瓿瓶内，在５４℃条件下，储存１４天。分析蔬果磷的含量，没有加稳定剂的，蔬果磷仅残留约５３．４４％，加入稳定剂的，蔬果磷含量至少存在９６．２９％。然而当蔬果磷２５％乳油用３５％左右的原药和稳定剂配制时，在上述储存条件下蔬果磷的分解率为４５％—７０％。The stabilizer compounds composed of nonionic surfactants and pyrrole nucleus were added to 25% emulsifiable concentrate made from salithion of about 80% purity. The preparations were enclosed in ampoules and stored in a thermostat at 54℃for 14 days and the contents of salithion were analyzed. When no stabilizer was used only 53. 44% of salithion remained and when the stabilizer was added at least 96. 29% salithion remained. However, when 25% E.C.of salithion was made from salithion of about 35% purity and the stabilizer,the contents of salithion remained were only 30% to 55% under the condition of the preservation test.

关 键 词：蔬果磷 稳定性 农药 杀虫剂 有机磷杀虫剂 

分 类 号：TQ453.22[化学工程—农药化工]