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Method for detecting carbendazol and thiabendazole residues in fruit and vegetable juice through liquid chromatogram

A liquid chromatography, fruit and vegetable juice technology, applied in the field of detection, can solve the problems of large dilution volume, environmental pollution, and high risk of detection personnel's work, and achieve the effect of simple steps and low toxicity

Inactive Publication Date: 2014-12-17
GUANGZHOU INST FOR FOOD INSPECTION(GUANGZHOU INSPECTION CENT FOR WINE & SPIRITS)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, high-performance liquid chromatography and high-performance liquid chromatography-mass spectrometry are the most commonly used methods for determining the residues of carbendazim and thiabendazole in fruit and vegetable juices. Most of the pretreatment processes require the use of alkali to adjust the pH and then use organic solvents to extract the target. Compounds, such as using methanol (Kong Xianghong et al.--solid phase extraction. High-performance liquid chromatography for the determination of carbendazim residues in concentrated apple juice), acetonitrile (Huang Wenwen et al.--LC-MS / MS method for the determination of 2- Aminobenzimidazole, carbendazim, thiabendazole, thiophanate-methyl residues), ethyl acetate (Liao Tao et al.——Analysis of carbendazim in apple juice by high performance liquid chromatography) etc. The shortcomings of the column mainly include: the extraction process is cumbersome; the adjustment with lye leads to a larger dilution volume and inaccurate measurement results; the extraction with organic solvents is easy to cause environmental pollution, and due to the use of organic reagents, the detection personnel work more dangerous

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  • Method for detecting carbendazol and thiabendazole residues in fruit and vegetable juice through liquid chromatogram
  • Method for detecting carbendazol and thiabendazole residues in fruit and vegetable juice through liquid chromatogram
  • Method for detecting carbendazol and thiabendazole residues in fruit and vegetable juice through liquid chromatogram

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Experimental program
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Effect test

Embodiment 1

[0027] Carbendazim and Thiabendazole were analyzed by liquid chromatography.

[0028] Pretreatment of non-spiked samples: mix fruit and vegetable juices evenly, accurately weigh 12.5g of samples into a 25mL colorimetric tube, dilute to 25mL with 0.2mol / L hydrochloric acid solution, vortex and mix for 1min, transfer to a 50mL polypropylene centrifuge centrifuge at 4000r / min for 2min at room temperature; activate the Bond Elut Plexa PCX solid-phase extraction column with 3mL of methanol and 3mL of first-grade water respectively, accurately pipette 10mL of the centrifuged supernatant to pass through the column, and then use 3mL of first-grade water Purify the solid-phase extraction column with 3 mL of methanol, and elute with 6 mL of 3% ammonia water and methanol; blow the eluent to dryness at room temperature with nitrogen, dissolve the residue with 0.1 mol / L hydrochloric acid and dilute to 1 mL, pass through a 0.45 μm filter membrane, and set aside.

[0029] Liquid ...

Embodiment 2

[0037] Carbendazim and Thiabendazole were analyzed by liquid chromatography.

[0038] Pretreatment of non-spiked samples: mix fruit and vegetable juices evenly, accurately weigh 12.5g of samples into a 25mL colorimetric tube, dilute to 25mL with 0.2mol / L hydrochloric acid solution, vortex and mix for 1min, transfer to a 50mL polypropylene centrifuge centrifuge at 4000r / min for 2min at room temperature; activate the Bond Elut Plexa PCX solid-phase extraction column with 3mL of methanol and 3mL of first-grade water respectively, accurately pipette 10mL of the centrifuged supernatant to pass through the column, and then use 3mL of first-grade water Purify the solid-phase extraction column with 3 mL of methanol, and elute with 6 mL of 3% ammonia water and methanol; blow the eluent to dryness at room temperature with nitrogen, dissolve the residue with 0.1 mol / L hydrochloric acid and dilute to 1 mL, pass through a 0.45 μm filter membrane, and set aside.

[0039] Liquid chro...

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Abstract

The invention discloses a method for detecting carbendazol and thiabendazole residues in fruit and vegetable juice through liquid chromatogram, and belongs to the technical field of food safety detection. The method comprises the following steps: extracting the fruit and vegetable juice by virtue of a hydrochloric acid solution, purifying by a solid-phase extraction column, blowing with nitrogen to dry the purified product, making up to volume through the hydrochloric acid solution, and detecting through liquid chromatogram. Carbendazol and thiabendazole can be simultaneously detected through the method disclosed by the invention, the amount of the carbendazol and thiabendazole residues in the fruit and vegetable juice can be analyzed, the sample treatment is simple, the toxicity is small, and the recycling rate and the flexibility are high.

Description

technical field [0001] The invention relates to the detection field, in particular to a method for liquid chromatography detection of carbendazim and thiabendazole residues in fruit and vegetable juices. Background technique [0002] Carbendazim and Thiabendazole are high-efficiency and low-toxicity broad-spectrum benzimidazole fungicides, which have control effects on various crop diseases caused by fungi (such as Deuteromycetes, Polyascomycetes), and have low toxicity to humans and animals. However, in some countries, this fungicide can only be used on golf courses or recreational facilities, and cannot be used on agricultural products. Relevant medical studies have shown that fungicides will increase the chances of animals suffering from liver tumors. The Coca-Cola carbendazim incident in the United States in 2012 drew greater attention to broad-spectrum fungicides. [0003] At this stage, the detection methods of carbendazim and thiabendazole mainly include ultraviol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06G01N30/02
Inventor 戚平陈桂云周骏肖剑林子豪刘佳易云婷
Owner GUANGZHOU INST FOR FOOD INSPECTION(GUANGZHOU INSPECTION CENT FOR WINE & SPIRITS)
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