高效液相色谱法测定大蒜中辛硫磷残留  

Determination of Phoxim Residues in Garlic by HPLC

作　　者：周宏琛[1,2] 王勇[3] 闫秋成 朱涛[3] 田晓林[3] 

机构地区：[1]山东农业大学食品学院 [2]济宁出入境检验检疫局,山东济宁272025 [3]济宁出入境检验检疫局

出　　处：《食品科学》2006年第6期192-194,共3页Food Science

摘　　要：建立了高效液相色谱测定大蒜中辛硫磷残留的检测方法。样品经乙腈提取,采用RP-C18色谱柱,DAD检测器,外标法定量。方法检出限为0.02mg/kg,回收率>76%,相对标准偏差<4%。A method for the determination of phoxim in garlic was established with HPLC. Residues of phoxim were extracted from sample with acetonitrile.Chromatography was performed on a RP-C18 column with DAD detector and the external standard method was used.The detection limit of phoxim is 0.02mg/kg in the garlic sample and the recoveries are greater than 76%, RSD was less than 4%.

关 键 词：高效液相色谱法 辛硫磷 大蒜 

分 类 号：TS207.53[轻工技术与工程—食品科学]