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Method for detecting residual amount of prochloraz of vegetable and fruit

A technology for residues and vegetables and fruits, which is applied in the field of detecting the residues of prochloraz in vegetables and fruits, can solve the problems of large consumption of reagents, glass instruments and time, danger of concentrated sulfuric acid, complicated operation, etc. The effect of improving experimental efficiency

Active Publication Date: 2018-12-28
广东省科学院生物与医学工程研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is not only cumbersome and time-consuming, but also prone to danger when using concentrated sulfuric acid in the purification process. When processing a large number of samples, it needs to consume a lot of reagents, glass instruments and time, and the efficiency is low.

Method used

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  • Method for detecting residual amount of prochloraz of vegetable and fruit
  • Method for detecting residual amount of prochloraz of vegetable and fruit
  • Method for detecting residual amount of prochloraz of vegetable and fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for detecting the residual amount of prochloraz in vegetables and fruits in this embodiment comprises the following steps:

[0028] Step 1. Homogenization: Select the edible part of the fruits and vegetables to be tested and cut them by diagonal segmentation method, then chop and mix the fruits and vegetables in the diagonal part, and then directly put them into a food processor to mash and homogenate, the obtained The homogenized sample was stored at -20°C to obtain the test to be tested.

[0029] Step 2, extraction: Weigh 40g of the sample to be tested and put it into a homogenizer, add 50ml of acetonitrile solvent, homogenize at a high speed in the homogenizer for 3min, and then filter with filter paper, and collect the filtrate into a 50ml container containing 7g of sodium chloride. In a stopper colorimetric tube, collect 50ml of the filtrate, cover the stopper, shake vigorously for 1min, and let stand at room temperature for 30min to obtain the upper and l...

Embodiment 2

[0034] Step 1. Homogenization: Select the edible part of the fruits and vegetables to be tested and cut them by diagonal segmentation method, then chop and mix the fruits and vegetables in the diagonal part, and then directly put them into a food processor to mash and homogenate, the obtained The homogenized sample was stored at -25°C to obtain the test to be tested.

[0035] Step 2, extraction: Weigh 40g of the sample to be tested and put it into a homogenizer, add 50ml of acetonitrile solvent, homogenize at a high speed in the homogenizer for 3min, and then filter with filter paper, and collect the filtrate into a 50ml container containing 5g of sodium chloride. In a stoppered colorimetric tube, collect 40ml of the filtrate, cover with a stopper, shake vigorously for 1min, and let stand at room temperature for 30min to obtain upper and lower layer separations.

[0036] Step 3, hydrolysis: Accurately draw the above 20ml upper layer solution into a 25ml hydrolysis tube with a ...

Embodiment 3

[0040] Step 1. Homogenization: Select the edible part of the fruits and vegetables to be tested and cut them by diagonal segmentation method, then chop and mix the fruits and vegetables in the diagonal part, and then directly put them into a food processor to mash and homogenate, the obtained The homogenized sample was stored at -10°C to obtain the test to be tested.

[0041]Step 2, extraction: Weigh 40g of the sample to be tested and put it into a homogenizer, add 50ml of acetonitrile solvent, homogenize at a high speed in the homogenizer for 3min, and filter with filter paper, and collect the filtrate into a 50ml tool containing 6g of sodium chloride. In a stopper colorimetric tube, collect 40-50ml of the filtrate, cover the stopper, shake vigorously for 1min, and let stand at room temperature for 30min to obtain the upper and lower layer separations.

[0042] Step 3. Hydrolysis: Accurately draw the above 20ml of the upper layer solution into a 25ml hydrolysis tube with a sc...

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Abstract

The invention relates to the technical field of vegetables and fruits residual quantity detection, in particular to a method for detecting the residual amount of prochloraz of vegetables and fruits. The method comprises the following steps of: step 1, homogenizing to-be-detected vegetables and fruits; step 2, continuing to homogenize the to-be-detected sample after homogenization with an acetonitrile solvent to obtain an upper layer liquid separation; step 3, performing sand bath hydrolysis on the upper layer liquid separation to obtain an organic phase; step 4, treating the organic phase by using a Flori column to obtain an eluent; and step 5, using the eluent for machine determination. According to the method for detecting residual amount of prochloraz of vegetable and fruit, the prochloraz in vegetables and fruits can be efficiently recovered, so that the accuracy of detection is improved, and the method has the advantages of being good in safety and low in cost.

Description

technical field [0001] The invention relates to the technical field of detecting residual amounts of fruits and vegetables, in particular to a method for detecting residual amounts of prochloraz in fruits and vegetables. Background technique [0002] Prochloraz, also known as Shibaoke, is widely used in the production, storage and transportation of various agricultural and forestry products. Although prochloraz is a low-toxic fungicide, its final product is one of the important pollutants in the environment, which will pollute the ecological environment and pose a potential threat to human health. Its residue problems in fruit production and storage are becoming more and more serious. more people's attention. At present, the detection of prochloraz residues is mainly carried out by Chromatography. In the prior art, the agricultural standard NY / T 1456-2007 is mainly used to determine the residual amount of prochloraz, and the determination method includes the steps of extra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/14
CPCG01N30/02G01N30/06G01N30/14
Inventor 刘志鹏杨李胜柯华南余构彬高裕锋王桂华
Owner 广东省科学院生物与医学工程研究所
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