辛辣食物中农药残留检测方法研究-第3部分:气相色谱-串联质谱法  

Research on analytical methods of pesticide residues in spicy food-part 3: gas chromatography-tandem mass spectrometry

作　　者：徐静[1] 李妍[1] 王贵滨[1] 曹际娟[1] 谭咪[2] XU Jing LI Yan WANG Gui-Bin CAO Ji-Juan TAN Mi(Liaoning Entry-Exit Inspection and Quarantine Bureau, Dalian 116001, China Dalian Medical University Dalian 116001, China)

机构地区：[1]辽宁出入境检验检疫局,大连116001 [2]大连医科大学,大连116001

出　　处：《食品安全质量检测学报》2016年第11期4593-4601,共9页Journal of Food Safety and Quality

基　　金：国家质检总局科技计划项目(2014IK113;2015IK166)~~

摘　　要：目的：建立气相色谱-串联质谱法对辣椒泥中65种农药残留进行快速筛查。方法样品采用水及1%乙酸的乙腈溶剂震荡提取,加入QuEChERS-AOAC Pouch净化后供气相色谱-串联质谱法测定。结果65种农药在1~500μg/L线性范围内相关系数均达到0.99,平均回收率为51.9%~114.3%, RSD为0.9%~26.5%,检出限均为0.01 mg/kg,可满足我国对辛辣食品限量标准的检测需求。结论本方法操作简便,经济实用,结果准确可靠,可用于辛辣类样品的农残快速筛查。Objective To establish a method for screening 65 kinds of pesticide residues in spicy food by gas chromatography-tandem mass spectrometry （GC-MS/MS）. Methods Samples were extracted with acetonitrile containing 1%acetic acid, purified by QuEChERS-AOAC Pouch, and then analyzed by GC-MS/MS. Results The correlation coefficients of 65 kinds of pesticides could reach 0.99 in the linear ranges of 1~500μg/L, and the average recoveries were 51.9%~114.3% with the RSDs ranged from 0.9% to 26.5%. The limits of detection of 65 kinds of pesticides were 0.01 mg/kg, which could meet the demands of detection requirements in China. Conclusion This method is simple, economical, practical, accurate and reliable, which can be used for determination of pesticide residues in spicy food .

关 键 词：辛辣食物 农药残留 气相色谱-串联质谱法 

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]