搅拌棒萃取-GC-MS/MS法检测黑蒜汁中8种有机氯农药残留  

Determination of Eight Organochlorine Pesticides Residues in Black Garlic Juice by SBSE-GC-MS/MS

作　　者：倪永付[1] 王志宏 闫秋成 朱莉萍[1] 高洁[1] 

机构地区：[1]济宁出入境检验检疫局,济宁272000 [2]龙口出入境检验检疫局,龙口265700

出　　处：《食品工业》2016年第10期294-297,共4页The Food Industry

基　　金：山东检验检疫局科研项目(SK201232;SK201426)资助

摘　　要：建立了搅拌棒萃取-气相色谱法检测黑蒜汁中8种有机氯农药残留。样品经搅拌棒萃取,解析液解析后,上机检测。采用TR-5MS(30 m×0.25 mm×25μm)色谱柱分离,在程序升温的模式下检测,外标法定量。结果表明:8种有机氯在质量浓度0.01~1.0 mg/L范围内线性关系良好,相关系数R^2=0.990 3~0.998 6,方法定量限为0.01 mg/kg。在不同添加水平下,其平均回收率为73.7%~101.6%,变异系数为6.7%~11.5%。该方法简便、快捷,适用于黑蒜汁中有机氯农药残留的检测。A method was established to determine the 8 organochlorine pesticides residues in black garlic juice by stir bar sorptive extraction（SBSE） combining with gas chromatography tandem mass spectrometer method. The sample was extracted by SBSE. After being desorbed, the sample was performed on TR-5MS（30 m×0.25 mm×25 μm） column. The analysis was carried out in the temperature programming mode and external standard method was used for quantification. The calibration curve of the 8 organochlorine pesticides was good linear from 0.01 to 1.0 mg/L with the correlation coefficient R^2=0.990 3~ 0.998 6, the detection limit of this method was 0.01 mg/kg. In different concentrations, the average recoveries of this method were 73.7%~101.6% and the variability coefficient was 6.7%~11.5%. The method was easy, rapid, and could be applied to the determination of organochlorine pesticides residues in black garlic juice.

关 键 词：搅拌棒萃取 气相色谱-串联质谱 黑蒜汁 有机氯 残留 

分 类 号：TS207.53[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]