固相萃取-气相色谱-质谱法检测食品中 腐霉利的残留量

目的建立固相萃取-气相色谱-质谱法检测食品中腐霉利的残留量。方法样品提取采用浸渍-振荡法,采用石墨化碳黑固相萃取小柱和中性氧化铝固相萃取小柱对不同来源(植物源性和动物源性)的样品溶液进行净化和萃取,然后经气相色谱-质谱法分析腐霉利的残留量。结果在0.005~1.0?g/m L范围内,腐霉利呈现良好的线性关系(r=0.9998)。茶叶、葡萄酒、猪肝样品分别按0.01~0.10 mg/kg添加3个水平的标样,回收率在81.4%~103.6%之间,RSD为3.5%~8.2%,检出限分别为0.025、0.01、0.025 mg/kg。结论该方法可适用于食品中腐霉利残留量的检测。

Determination of procymidone residues in food by solid-phase extraction combined with gas chromatography-mass spectrometry

Objective To establish a method for determination of procymidone residues in food by solid-phase extraction combined with gas chromatography-mass spectrometry (SPE-GC-MS). Methods The dip-oscillation method was used for extraction. The graphitization-SPE column and neutral alumina-SPE column were applied for purification and extraction of food from different sources (animal or plant origin), and then procymidone residues were detected by GC-MS. Results Procymidone had a good linear relationship in the range of 0.005~1.0 ?g/mL with r=0.9998. The recoveries of tea, wine and pork liver samples spiked at 3 levels of 0.01, 0.02 and 0.10 mg/kg were ranged from 81.4% to 103.6% with RSDs of 4.4%~8.2%, and the limit of detection tea, wine and pork liver were 0.025, 0.01, 0.025 mg/kg, respectively. Conclusion This method is appropriate for the determination of prcymidone residues in food.