固相萃取-气相色谱-食品安全质量检测学报.PDF

8 2 Vol. 8 No. 2 2017 2 Journal of Food Safety and Quality Feb. , 2017 -- * 余 婧 , 周彬彬 ( , 410111) 摘 要: 目的 --方法 - , () , -结果 0.0051.0 g/mL , (r=0.9998)0.01~0.10 mg/kg 3 , 81.4%103.6%, RSD 3.5%8.2%, 0.0250.010.025 mg/kg结论 关键词: ; ; ; - Determination of procymidone residues in food by solid-phase extraction combined with gas chromatography-mass spectrometry * YU Jing , ZHOU Bin-Bin (Hunan Institute of Food Quality Supervision Inspection and Research, Changsha 410111, China) ABSTRACT: 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 0.01~0.10 mg/kg were ranged from 81.4% to 103.6% with RSDs of 3.5%~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