FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (8): 205-207.

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Methamidophos Residue Determination in Tea

JU  Xing-Rong, WU  Ding, LIU  Chang-Peng, GAO  Yu-Long, YUAN  Jian, ZHU  Yue-Fang, YAO  Ming-Lan   

  1. College of Food Science and Engineering,Nanjing University of Finance and Economics,Key Laboratory of Grain and Oil Quality Control and Deep-utilizing Technology of Jiangsu Province,Detecting Technology and Engineering Research Center of National Grain Department for Grain and Oil Quality,Nanjing 210003,China
  • Online:2006-08-15 Published:2011-10-14

Abstract:  The rapid method of methamidophos residues was developed on the principle that the organophosphorus pesticide can inhibit the plant-esterase activity.The plant-esterase from wheat flour were pureed by 70% saturated ammonium sulfate,with the maximum activity at 45℃ and pH4.5~5.5,and the line relation both reactive velocity and reactive time in 10min.The reactive system of determination shows the maximum peak on 480nm,with optimal content of 1.0ml for acetic-β-naphathone,the line relation both absorption value and methamidophos concentration in range of 0.10~1.0mg/kg,the recovery ratio of 84% for tea juice.

Key words: tea, methamidophos, rapid determination