气相色谱法同时测定火锅底料中多种有机磷农药残留  

Multi-residue Analysis of Organophosphorus Pesticides in Hotpot Condiment by Gas Chromatography

作　　者：曹淑瑞[1,2] 王国民[1] 张雷[1] 王波[3,4] 郑国灿[1] 李应国[1] 张进忠[3] 

机构地区：[1]重庆出入境检验检疫局,重庆市进出口食品安全工程技术研究中心,重庆400020 [2]西南大学化学化工学院,重庆400715 [3]西南大学资源环境学院,重庆400716 [4]重庆化工职业学院,重庆400020

出　　处：《食品科学》2011年第2期173-176,共4页Food Science

基　　金：国家质检总局科技计划项目(2009IK185)

摘　　要：建立同时测定火锅底料中17种有机磷农药残留的气相色谱法。样品经凝胶渗透色谱、固相萃取小柱净化,DB-1701毛细管气相色谱柱分离,采用火焰光度检测器检测。火锅底料中17种有机磷农药的加标回收率为81.83%～105.4%,RSD为0.9%～5.2%,检出限(LOD)为1.0～5.3μg/kg。该方法具有快速、准确、检出限低等特点,能满足火锅底料中多种有机磷农药残留检测的需要。A multi-residue analytical method for the determination of 17 organophosphorus pesticides in hotpot condiment using gas chromatography equipped with a DB 1701 capillary column and a flame phosphorous detector（FPD）was developed.Gel permeation chromatography（GPC）and solid phase extraction were used to remove fats and pigments in hotpot condiment.The spiked recoveries ranged from 81.83%to 105.4%with a relative standard derivation（RSD）varying from 0.9%to 5.2%,and the detection limits varied from 1.0μg/kg to 5.3μg/kg.In conclusion,the developed method is rapid,accurate and sensitive can meet the requirements for the multi-residue analysis of organophosphorus in hotpot condiment.

关 键 词：火锅底料 气相色谱法 有机磷农药 多残留检测 

分 类 号：TS207.53[轻工技术与工程—食品科学]