安徽农业科学2012，Vol.40Issue(9)：5355-5356,5503,3.
残留分析中辛辣蔬菜的微波预处理方法
Microwave Pretreatment of Spicy Flavor Vegetables in Residue Analysis
朱莉萍 1鲁瑞祥1
作者信息
- 1. 济宁出入境检验检疫局,山东济宁272000
- 折叠
摘要
Abstract
[ Objective ] The aim was to establish a microwave pretreatment method which could effectively remove organic sulfur in pesticide residue analysis. [Method] Spicy flavor vegetables such as garlic and onions were treated by microwave, the removal effects of microwave treatment time on the organic sulfur were studied. And the rate of recovery and RSD of the method were calculated. [ Result] The results showed that the organic sulfur of samples was basically removed when the microwave treatment time was 60 - 90 s. The rates of recovery were in the range of 80% - 120% , and RSD was less than 15% when different kinds of pesticides treated by different methods. [ Conclusion] The method is simple and rapid, and able to solve organic sulfur disturbance effectively in pesticide residue analysis.关键词
辛辣蔬菜/残留分析/微波处理/有机磷/有机氯Key words
Spicy flavor vegetables/ Residue analysis/ Microwave treatment/ Organophosphorus/ Organochlorine分类
农业科技引用本文复制引用
朱莉萍,鲁瑞祥..残留分析中辛辣蔬菜的微波预处理方法[J].安徽农业科学,2012,40(9):5355-5356,5503,3.
