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[目的]建立氟吡菌酰胺在白菜、豇豆和西葫芦3种蔬菜上的气相色谱和气相色谱质谱联用分析方法。[方法]蔬菜样品依次经乙腈提取、N-丙基乙二胺和十八烷基硅烷净化,而后通过气相色谱和气质联用进行定性和定量分析。[结果]氟吡菌酰胺在大白菜、豇豆和西葫芦上的日内和日间试验结果表明:添加质量分数在0.01~1 mg/kg时,氟吡菌酰胺在以上3种蔬菜样品中的平均添加回收率为78.0%~95.2%,相对标准偏差分别为1.3%~7.8%(n=5)和2.2%~6.4%(n=15),最小检出量为0.003 mg/kg,最低检测质量分数为0.01 mg/kg。[结论]该方法简单、快速,准确和精密,能够有效的检测白菜、豇豆和西葫芦上的氟吡菌酰胺的残留量。
[Objective] The research aimed to establish a method for gas chromatography and gas chromatography-mass spectrometry analysis of fluopyram in Chinese cabbage, cowpea and zucchini. [Method] The vegetable samples were sequentially extracted with acetonitrile, purified with N-propyl ethylenediamine and octadecylsilane, and then qualitatively and quantitatively analyzed by gas chromatography and GC / MS. [Result] The results of intraday and daytime experiments of fluopyram on Chinese cabbage, cowpea and zucchini showed that the average addition of fluopyram in the above three kinds of vegetable samples when the mass fraction was 0.01 ~ 1 mg / kg The recoveries ranged from 78.0% to 95.2% with relative standard deviations of 1.3% -7.8% (n = 5) and 2.2% -6.4% (n = 15), respectively. The minimum detectable concentration was 0.003 mg / 0.01 mg / kg. [Conclusion] The method was simple, rapid, accurate and precise and could effectively detect the residual amount of fluopyram in Chinese cabbage, cowpea and zucchini.