CHEN Jun,CAI Fu yao,CAI Chong.Dynamic Change of Prochloraz EC in Citrus unshiu Fruit[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(01):121-123.[doi:10.11942/j.issn1002-2767.2015.01.0121]
咪鲜胺乳油在温州蜜柑果实中的动态变化
- Title:
- Dynamic Change of Prochloraz EC in Citrus unshiu Fruit
- 文章编号:
- 1002-2767(2015)01-0121-03
- Keywords:
- GC-FID; prochloraz; detection; Citrus unshiu Marc
- 分类号:
- S666.1
- 文献标志码:
- A
- 摘要:
- 采用GC-FID方法对样品中的咪鲜胺进行分析,研究了温州蜜柑果实中咪鲜胺乳油的动态变化。结果表明:果皮中4个浓度处理均能检测出咪鲜胺,且第2、3天的变化趋势一致,都是逐渐降解;果肉中只有25%咪鲜胺乳油处理在第3天能检测出咪鲜胺,可能原因是咪鲜胺在第1、2天逐渐从果皮转移到果肉中,且伴随着降解。
- Abstract:
- The prochloraz in sample were analyzed by GC-FID method to study the dynamic change of prochloraz emulsifiable concentrates in Citrus unshiu fruit.The results showed that all prochloraz were detected in the peel of four concentrations,change of prochloraz in the second and the third day were consistent and gradually degraded;only 25% prochloraz EC of the pulp in the third day could detect prochloraz,the reason might be gradually transferred to the pulp from the pericarp with the degradation in the first and the second day.
参考文献/References:
[1]陈平,柳训才.咪鲜胺的应用概况及其残留检测研究[J].湖北农业科学,2007,46(3): 478480. [2]张世瑞,袁宏球.咪鲜胺对采后番石榴防腐保鲜的药效试验[J].广东农业科学,2010(9): 147148. [3]尹桂豪,韩红新,袁宏球.气相色谱法测定芒果中咪鲜胺残留[J].华南热带农业大学学报,2007,13(3): 1517. [4]Wu J L,Zhao J,Wang T Y,et al.Gas chromatographic determination of prochloraz in ten herbal medicines [J].Pharmaceutica Analytica Acta,2011,2(5): 128134.
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备注/Memo
收稿日期:2014-09-01基金项目:浙江省重点科技创新团队资助项目(2009R50036);浙江省大学生科技创新活动计划资助项目(2012R409032);浙江省基础课食品质量安全及检测实验教学示范中心资助项目第一作者简介:陈君(1988-),女,浙江省诸暨市人,在读学士,从事农产品质量安全研究。E-mail:670155696@qq.com。通讯作者:蔡冲(1979-),女,博士,副教授,硕士生导师,从事研究。E-mail:ccjacn@cjlu.edu.cn。