首页|在线固相萃取-高效液相色谱法快速测定果汁中的苯并咪唑类残留量

在线固相萃取-高效液相色谱法快速测定果汁中的苯并咪唑类残留量

扫码查看
研究了高效液相色谱仪搭载在线固相萃取装置,对果汁样品进行在线净化并测定多菌灵、甲基硫菌灵和噻苯哒唑残留量的分析方法.果汁样品经离心后,直接进高效液相色谱仪,经萃取柱净化和富集后,采用C18分析柱分离,分别用二极管阵列检测器检测和荧光检测器检测.结果表明,用二极管阵列检测器,多菌灵、甲基硫菌灵以及噻苯哒唑在0.01~2.00 μg·mL-1 浓度范围内线性关系良好,检出限达到 0.01 μg·mL-1;用荧光检测器,多菌灵及噻苯哒唑在 0.005~2.000 μg·mL-1 浓度范围内线性关系良好,检出限达到 0.005 μg·mL-1.加标回收率在89.4%~106.9%,相对标准偏差在 0.2%~5.4%.该方法具有简单、快速、准确度高、重复性好等优点,适用于果汁中多菌灵、甲基硫菌灵以及噻苯哒唑残留量的快速测定.
Rapid Determination of Benzimidazoles Residues in Fruit Juice by High Performance Liquid Chromatography Coupled with On-line Solid Phase Extraction
In this research,a new method for on-line purification of fruit juice samples and determination of carbendazim,thiophanate methyl and thiabendazole residues by high performance liquid chromatography(HPLC)with on-line solid phase extraction(SPE)was developed.The juice samples were centrifuged and fed directly into a HPLC analyzer.After purification and enrichment by extraction column,the target compounds were separated by C18 column and detected by diode array detector and fluorescence detector respectively.The results showed that with the diode array detector,the calibration curves of carbendazim,thiophanate methyl and thiabendazole had a good linear relationship in the range of 0.01~2.00 μg·mL-1,the limit of detection reached 0.01 μg·mL-1.With the fluorescence detector,the calibration curves of carbendazim,thiophanate methyl and thiabendazole had a good linear relationship in the range of 0.005~2.000 μg·mL-1,the limit of detection reached 0.005 μg·mL-1.The recoveries were in the range of 89.4%~106.9%,with the relative standard deviations of 0.2%~5.4%.The method was simple,rapid,accurate and reproducible,and suitable for the rapid determination of carbendazim,thiophanate methyl and thiabendazole residues in fruit juice.

high performance liquid chromatographyon-line solid phase extractionjuicebenzimidazoles

何瑞雪、彭芸、游靖、何玥、曾玮

展开 >

珠海市食品药品检验所,广东 珠海 519000

安捷伦科技(中国)有限公司,广东 广州 510000

高效液相色谱 在线固相萃取 果汁 苯并咪唑类

广东省市场监督管理局科技项目

2021CS02

2024

现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子:0.169
ISSN:2096-5060
年,卷(期):2024.30(1)
  • 13