气相色-质联用法测定食品中腐霉利残留量

建立了气相色谱-质谱法测定食品中腐霉利的快速分析方法。样品用乙腈提取，通过石墨化碳固相萃取柱净化，经DB-5 ms气相色谱柱分离，正电子电离（EI⁺）、选择离子监测模（SIM）为定量离子和定性离子进行MS测定。结果表明，腐霉利添加水平为0.010、0.020和0.040mg/kg 时，回收率为102.8%～111.3%，相对标准偏差小于10%，最低检出限为0.005mg/kg。本方法具有很高的灵敏度和准确度，能够满足食品中腐霉利残留量的快速、高灵敏检测分析。

Determination of procymidone residues in foods using gas chromatography/mas spectrum (GC/MS)

A gas chromatography/mas spectrum(GC/MS) method capable of quantitative determination of procymidone residues present in foods has been developed.The procymidone residues were extracted by acetonitrile,purified using an Envi-carbon SPE column,and determined by gas chromatography with a DB-5 ms capillary column and positive electron ionization mass spectrometric detection in the selected ion monitoring mode.GC/MS results for samples spiked at concentrations of 0.010,0.020 and 0.040 mg/kg showed mean recoveries in the range 102.8% to 111.3% with relative standard deviations of no more than 10%.The detection limit of the analyte was 0.005 mg/kg.Optimum conditions for the qualitative and quantitative determination of procymidone residues in samples are specified.