中文摘要：本研究建立了一种简便的样本前处理方法与GC-MS/MS技术联用的农药残留检测方法，并应用该方法对绿茶、人参、银杏叶、锯棕榈、薄荷、黑胡椒等植物样品中227种农药残留进行检测。检测结果显示，除了黑胡椒外所有的植物样本在加标水平10, 25, 100和500μg/kg 下农药残留平均回收率为70-99%，相对标准差为5-13%，而黑胡椒农药品种回收率很低；在1-1000μg/kg的浓度范围内，基质匹配校准曲线显示出良好的线性关系(r(2) > 0.99)。本文还应用该方法对9个茶叶和23个人参样本进行了多农药残留检测，结果在9种茶叶样本中检测出了36种农药残留，残留量为2-3500μg/kg ，23个人参样本中检测出了61种农药残留，残留量为1-12500μg/kg。
外文摘要：A simplified sample preparation method in combination with gas chromatography-triple-quadrupole mass spectrometry (GC-MS/MS) analysis was developed and validated for the simultaneous determination of 227 pesticides in green tea, ginseng, gingko leaves, saw palmetto, spearmint, and black pepper samples. The botanical samples were hydrated with water and extracted with acetonitrile, magnesium sulfate, and sodium chloride. The acetonitrile extract was cleaned up using solid phase extraction with carbon-coated alumina/primary secondary amine with or without C18. Recovery studies using matrix blanks fortified with pesticides at concentrations of 10, 25, 100, and 500 mu g/kg resulted in average recoveries of 70-99% and relative standard deviation of 5-13% for all tested botanicals except for black pepper, for which lower recoveries of fortified pesticides were observed. Matrix-matched standard calibration curves revealed good linearity (r(2) > 0.99) across a wide concentration range (1-1000 mu g/L). Nine commercially available tea and 23 ginseng samples were analyzed using this method. Results revealed 36 pesticides were detected in the 9 tea samples at concentrations of 2-3500 mu g/kg and 61 pesticides were detected in the 23 ginseng samples at concentrations of 1-12500 mu g/kg.
外文关键词：multipesticide residue, botanicals, Carbon X/PSA, Carbon X/PSA/C18 SPE, dual-phase SPE, triple-phase SPE GC-MS/MS
作者：Chen, Yang; Lopez, Salvador; Hayward, Douglas G.; Park, Hoon Yong; Wong, Jon W.; Kim, Suyon S.; Wan, Jason; Reddy, Ravinder M.; Quinn, Daniel J.; Steiniger, David
作者单位：US FDA, Ctr Food Safety & Appl Nutr, 6502 South Archer Rd, Bedford Pk, IL 60501 USA
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
期刊影响因子：2.857
出版年份：2016
出版刊次：8
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