气相色谱法检测生姜贮藏期间咪鲜胺及其代谢物残留动态研究  

Study on the Residue Dynamics of Prochloraz and Its Metabolites in Ginger During Storage by Using Gas Chromatography Method

作　　者：刘培 孙海薪[1] 丁永冲 赵晗 让雪娜 林琼 佟世生[3] 赵垚垚[1] 段玉权 LIU Pei;SUN Haixin;DING Yongchong;ZHAO Han;RANG Xuena;LIN Qiong;TONG Shisheng;ZHAO Yaoyao;DUAN Yuquan(Institute of Agricultural Product Processing,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Shijiazhuang Agricultural Product Quality Testing Center,Shijiazhuang 050021,China;Beijing City University,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]石家庄市农产品质量检测中心,河北石家庄050021 [3]北京城市学院,北京100193

出　　处：《蔬菜》2024年第7期37-43,共7页Vegetables

基　　金：石家庄市财政项目(23023);国家重点基础研究发展规划(2019YFC1604504);中国农业科学院农产品加工研究所创新工程院所重点任务(CAAS-ASTIP-2023-IFST)。

摘　　要：为了确认采用气相色谱法检测生姜中咪鲜胺及其代谢物残留动态方法的准确性,并确定咪鲜胺对生姜贮藏保鲜作用的安全用量,试验在验证气相色谱法(ECD电子捕获检测器)测定衍生化后生姜样品中咪鲜胺残留量的分析方法的准确度和灵敏度的基础上,将经450mg/kg咪鲜胺处理后的生姜在低温条件下(12±1)℃贮藏,用气相色谱法检测咪鲜胺及其代谢物2,4,6-三氯苯酚的残留动态。结果表明:咪鲜胺的衍生化率在0.1~1.0mg/kg浓度下均为100%,采用气相色谱法检测生姜中咪鲜胺及其代谢物残留动态的方法简单有效,准确度和精确度较好,灵敏度较高,符合农药残留分析的基本要求。咪鲜胺在生姜贮藏过程中的残留消解较慢,姜皮中残留量随贮藏期延长呈下降趋势,贮藏期第42天时降至14.31mg/kg,在姜肉中总体表现为残留量先增加后降低的趋势,含量最大值在贮藏第35天,为0.31mg/kg,第42天后含量降至0.25 mg/kg;2,4,6-三氯苯酚在生姜不同组织中的含量变化整体呈上升趋势,贮藏期第28天时,姜皮、姜肉中含量分别为0.042、0.035mg/kg,残留量均小于0.1mg/kg,符合食品安全标准。因此,450 mg/kg浓度咪鲜胺处理可以作为生姜贮藏的防腐保鲜剂。In order to ensure the accuracy of using gas chromatography method to detect the residue dynamics of prochloraz and its metabolites in ginger,and determine the safe dosage of prochloraz for storage and preservation of ginger,on the basis of verifying the accuracy and sensitivity of gas chromatography(ECD electron capture detector)for determining the residual levels of prochloraz in ginger samples after derivatization,the ginger treated with 450 mg/kg prochloraz was stored at low temperature of(12±1)℃and the residue dynamics of prochloraz and its metabolite of 2,4,6-trichlorophenol were detected by using the method of gas chromatography.The results showed that the derivatization rate of prochloraz reached 100%at a concentration of 0.1-1.0 mg/kg.The method of using gas chromatography to detect the residue dynamics of prochloraz and its metabolites in ginger was simple and effective,with good accuracy,high precision,high sensitivity,and met the basic requirements of pesticide residue analysis.The residue digestion of prochloraz in ginger during storage was slow,and the residue amount in ginger peel decreased with the extension of storage period,which dropped to 14.31 mg/kg on the 42nd day of storage.While the residue amount in ginger flesh increased first and then decreased,whose maximum content was 0.31 mg/kg on the 35th day of storage,and decreased to 0.25 mg/kg on 42nd day.The content of 2,4,6-trichlorophenol in different tissues of ginger showed an overall upward trend,whose contents in ginger peel and ginger flesh were 0.042 mg/kg and 0.035 mg/kg on the 28th day of storage,respectively,with the residue amounts of less than 0.1 mg/kg,which met food safety standards.Therefore,a concentration of 450 mg/kg of prochloraz could be used as a preservative for ginger storage.

关 键 词：生姜 咪鲜胺 2 4 6-三氯苯酚 保鲜 气相色谱法 衍生化反应 萃取 

分 类 号：S632.5[农业科学—蔬菜学]