食品中四螨嗪残留量分析的气相色谱质谱条件优化  

Optimization of GC-MS Conditions for Determination of Clofentezine Residues in Food

作　　者：许峰 周文 王韦岗 XU Feng;ZHOU Wen;WANG Weigang(Jiangsu Guoce Testing Technology Co.,Ltd.,Suzhou 215300)

机构地区：[1]江苏国测检测技术有限公司,苏州215300

出　　处：《食品工业》2020年第3期156-158,共3页The Food Industry

摘　　要：对食品中四螨嗪残留量分析的气相色谱质谱条件进行了初步研究。结果表明:四螨嗪标准物质在进样口高温条件下存在部分分解。当进样口温度为250~260℃时,四螨嗪标准物质色谱峰响应最大。调整质谱电离能至25μA时,可以得到较理想的四螨嗪质谱图。经优化后的方法解决了现有国标检测方法中存在的疑问,可满足日常工作中食品四螨嗪农药残留检测的需要。A preliminary study on gas chromatography-mass spectrometry(GC-MS) conditions for the determination of clofentezine residues in food was carried out. The results showed that clofentezine was partially decomposed at high temperature at the inlet of GC-MS. The peak response of clofentezine was the highest when the inlet temperature was 250-260 ℃. When the ionization energy of mass spectrometry was adjusted to 25 μA, the ideal mass spectra of clofentezine could be obtained. The optimized method solved the problems existing in the national standard method, and could meet the needs of food clofentezine testing in daily work.

关 键 词：气相色谱质谱法 四螨嗪 食品 残留量 优化 

分 类 号：O657.63[理学—分析化学] TS207.53[理学—化学]