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Position: Home > Articles > Determination of Phoxim Residues in Garlic by HPLC FOOD SCIENCE 2006,27 (6) 192-194

高效液相色谱法测定大蒜中辛硫磷残留

作  者:
周宏琛;王勇;闫秋成;朱涛;田晓林
单  位:
山东农业大学食品学院;山东农业大学食品学院,济宁出入境检验检疫局 山东济宁272025,济宁出入境检验检疫局,济宁出入境检验检疫局,济宁出入境检验检疫局,济宁出入境检验检疫局,,山东泰安271018,山东济宁272025,山东济宁272025,山东济宁272025,山东济宁272025
关键词:
高效液相色谱法;辛硫磷;大蒜
摘  要:
建立了高效液相色谱测定大蒜中辛硫磷残留的检测方法。样品经乙腈提取,采用RP-C18色谱柱,DAD检测器,外标法定量。方法检出限为0.02mg/kg,回收率>76%,相对标准偏差<4%。
译  名:
Determination of Phoxim Residues in Garlic by HPLC
作  者:
ZHOU Hong-chen1,2,WANG Yong2,YAN Qiu-cheng2,ZHU Tao2,TIAN Xiao-lin2 (1.College of Food Science and Engineering, Shandong Agricultural University,Taian 271018, China; 2.Jining Entry-Exit Inspection and Quarantine Bureau, Jining 272025, China)
关键词:
HPLC;phoxim;garlic
摘  要:
A method for the determination of phoxim in garlic was established with HPLC. Residues of phoxim were extracted from sample with acetonitrile.Chromatography was performed on a RP-C18 column with DAD detector and the external standard method was used.The detection limit of phoxim is 0.02mg/kg in the garlic sample and the recoveries are greater than 76%, RSD was less than 4%.

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