Simultaneous Determination of 11 Carbamate Pesticide Residues in Hotpot Condiments by High Performance Liquid Chromatography

doi:10.7506/spkx1002-6630-201310042

Abstract

Abstract:

A simultaneous method has been developed for the determination of 11 carbamate pesticide residues in hotpot
condiments. Samples were dispersed by silica gel chromatography and extracted with acetonitrile, purified by gel permeation
chromatography (GPC) and aminopropyl solid phase extraction column, separated on C18 column, and determined by high
performance liquid chromatography (HPLC) with post-column derivatization and fluorescence detection. The results showed
good linear relationships between chromatographic peak areas and the concentrations of 11 pesticide residues in the range
of 0.01–0.50 mg/L with correlation coefficients more than 0.999. The limits of detection (LOD) and quantitation (LOQ)
were 0.3–1.2 μg/kg and 10 μg/kg, respectively. The mean recovery rates for samples with spiked standard at levels of 10, 20,
50 μg/kg were in the range of 76.2%–95.5% with relative standard deviation (RSD, n = 6) of 3.4%–11.9%. This method is
sensitive and reliable and can be used to simultaneously detect 11 carbamate pesticide residues in hotpot condiments.

Key words: hotpot condiment, high performance liquid chromatography (HPLC), post-column derivatization, carbamate pesticide, multi-residual detection

CLC Number:

TS207.53

TANG Bo-bin，XI Cun-xian，ZOU Yun，WANG Guo-min，LI Xian-liang，ZHANG Lei. Simultaneous Determination of 11 Carbamate Pesticide Residues in Hotpot Condiments by High Performance Liquid Chromatography[J]. FOOD SCIENCE, 2013, 34(10): 191-196.

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