微波处理-气相色谱法快速测定葱蒜类蔬菜中氟环唑残留  

Rapid Determination of Epoxiconazole Residue in the Spicy Flavour Vegetables Using a Microwave-assisted Treatment and GC Method

作　　者：贾斌[1] 李瑾 冯书慧[1] 贾静[3] 赵子刚[4] 林秋萍[1] 

机构地区：[1]农业部农产品质量监督检验测试中心,郑州450002 [2]郑州康利生命科学研究所,郑州450002 [3]郑州大学,郑州450001 [4]河南工业大学,郑州450001

出　　处：《农药》2009年第6期442-444,共3页Agrochemicals

基　　金：河南省科技攻关项目(072102320005);农业部行业标准制定项目(农财发[2008]74号第45号)

摘　　要：建立了微波灭活、乙腈-高速组织分散机提取、GC-ECD毛细柱快速测定葱蒜类等含辛辣味的蔬菜中氟环唑残留的方法。质量浓度在0.016～3.95mg/L范围内,质量浓度与峰面积成正比,相关系数大于0.999;氟环唑在大葱、大蒜中的回收率分别为90.7%～113%、84.3%～109%;精密度(RSD)为3.6%～4.9%;重现性(RSD)为5.1%～6.0%;氟环唑在洋葱、大蒜、生姜、大葱、韭菜、香葱、蒜薹中的检出限为0.77～2.6μg/kg。A sensitive method has been developed for analyzing epoxiconazole residue in the spicy flavor vegetables. Epoxiconazole was extracted with acetonitrile from the samples which had been heated in the microwave oven and determined by GC-ECD. The linearity ranged from 0.016 to 3.95 mg/L and the correlation coefficients were all above 0.999. The recoveries were 90.7-113%, 84.3-109% respectively. The relative standard deviations of the method（RSD%） were between 3.6 and 4.9%. Coefficients of variation of repeatability were from 5.1 to 6.0%. The determination limits were in the range of 0.77-2.6 μg/kg.

关 键 词：氟环唑 气相色谱 微波 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]