搅拌棒萃取LC-MS/MS法检测大蒜中烯酰吗啉残留  

Determination of Dimethomorph Residues in Garlic by SBSE Combining with LC-MS/MS

作　　者：倪永付[1] 闫秋成 朱莉萍[1] 高洁[1] 王勇[1] 

机构地区：[1]济宁出入境检验检疫局,山东济宁272000

出　　处：《农产品加工（下）》2015年第7期65-67,共3页Farm Products Processing

基　　金：山东检验检疫局科研项目(SK201232;SK201426)

摘　　要：建立搅拌棒吸附萃取结合液相色谱-串联质谱法检测大蒜中烯酰吗啉残留。样品经搅拌棒萃取、解析液解析后,上机检测。采用Hypersil GOLD-1.9μm,50 mm×2.1 mm（i.d）色谱柱分离,在选择反应监测模式下检测,外标法定量。结果表明,烯酰吗啉在质量浓度0.005--0.200 mg/L内线性关系良好,相关系数R2=0.996 8,方法检测限为0.005 mg/kg;在不同添加水平下,其平均回收率为74.6%--85.5%,变异系数为9.0%--11.8%。A method is established to determine the dimethomorph residues in garlic by stir bar sorptive extraction combining with liquid chromatography-mass spectrometry method. The sample is extracted by SBSE. After being desorbed, the sample is performed on Hypersil GOLD-1.9 μm, 50 mm × 2.1 mm （i.d） column. The analysis is carried out in the selected reaction monitoring and external standard method is used for quantification. The calibration curve of the dimethomorph is good linear from 0.005-0.200 mg/L with the correlation coefficient R0.996 8, the detection limit of this method is 0.005 mg/kg. In dif- ferent concentrations, the average recoveries of this method are 74.6%--85.5% and the variability coefficient are 9.0%--11.8%. Key words： stir bar sorptive extraction; liquid chromatography-mass spectrometer; garlic; dimethomorph

关 键 词：搅拌棒萃取 液相色谱-串联质谱 大蒜 烯酰吗啉 

分 类 号：TS207.53[轻工技术与工程—食品科学]