【摘要】 采用气相色谱电子捕获检测技术(GC-ECD)研究了75%百菌清WP在黄瓜腌渍、番茄制酱前后的残留变化。百菌清的最低检出量为1.5×10-12g,在黄瓜和番茄中的最低检出浓度为0.002mg/kg。在黄瓜、番茄中平均回收率为79.8%～102.3%,变异系数为6.9%,符合农药残留分析的要求。研究结果表明,黄瓜、番茄在加工后百菌清残留量降低很快,食用更安全。更多还原

【Abstract】 GC-ECD was used to study the change of chlorothalonil WP(75%)residue in cucumber and tomato before and after their processing.Limit of detection was 1.5×10-12g and the lowest concentration detected in cucumber and in tomato was 0.002mg/kg.Average recovery was between 79.8 to 102.3%,RSD was 6.9%,meeting requirements for pesticide residue analysis.The result shows that chlorothalonil dissipated rapidly in pickled cucumber and tomato juice,and they are safer for eating.更多还原