吡虫啉在白菜和辣椒上的消解动态  

Degradation Dynamics of Imidacloprid in Cabbage and Pepper

作　　者：聂婵 徐琼 邹焰[1] 

机构地区：[1]遵义医学院,贵州遵义563000 [2]毕节市卫生学校,贵州毕节551700

出　　处：《中国食物与营养》2015年第5期22-24,共3页Food and Nutrition in China

基　　金：遵义医学院招标课题"阿维菌素;吡虫啉和乐果在主要蔬菜中的残留动态研究"(项目编号:F-553)

摘　　要：目的：为了解吡虫啉在白菜和辣椒上的消解动态规律、规范吡虫啉的使用，进行了吡虫啉的田间试验。方法：将白菜和辣椒的样品分别经乙腈提取、盐析包沉淀、净化管（含石墨化碳黑粉末）净化，最后用反相高效液相色谱法检测。结果：吡虫啉的添加浓度为0．01-1．OOmg／kg时，用该方法测得其在白菜和辣椒中的回收率分别是83．10％～90．15％、82．74％～88．69％。吡虫啉在白菜上的半衰期为2d、在辣椒上的半衰期为3～4d。结论：根据不同作物的半衰期决定其安全采摘日期，本试验中白菜和辣椒的安全采摘期为1w。[Objective] To find out the degradation dynamics of imidacloprid in cabbage and pepper, and regalarize the use of imidaclo- prid, we conducted a field trial of imidacloprid. [Method ] The samples were extracted with acetonitrile, precipitated by salting package, purified with graphitized carbon black, and detected by RP-HPLC at last. [Result] When the concentration of imidacloprid ranged from 0. 01 - 1.00mg/kg, the average recovery rate was 83.10% -90. 15% in cabbage and 82.74% - 88.69% in pepper. The degradation half- life of inlidacloprid in cabbage and pepper was 2 and 3 -4, respectively. [Conclusion] The safety picking dates could be determined by the half-life of different crops. The safety picking dates of cabbage and pepper was lw in this experiment.

关 键 词：吡虫啉 白菜 辣椒 消解动态 

分 类 号：S481.8[农业科学—农药学]