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

中文关键词:  辛辣食物  农药残留  气相色谱-串联质谱法

英文关键词:spicy food  pesticide residues  gas chromatography-tandem mass spectrometry

中文摘要:

      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1~500 μg/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。

英文摘要:

      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 1~500 μg/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 .