液质联用法测定葡萄酒中多菌灵、甲霜灵的残留
Food Research and Development(2015)
Abstract
建立葡萄酒样品中多菌灵和甲霜灵残留的超高效液相色谱-串联质谱检测方法。调节样品pH,用乙腈提取,经氨基固相萃取柱净化后,以多离子反应检测模式(MRM)进行测定。多菌灵及甲霜灵最低检出限为0.05μg/L,在0.0μg/L~5.0μg/L的线性范围内,相关系数为0.999。多菌灵在葡萄酒中加标回收率为60%~90%,相对标准偏差(RSD)2.2%~12.6%;甲霜灵加标回收率为80%~105%,相对标准偏差(RSD)2.0%~8.2%。
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