FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (6): 192-194.

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Determination of Phoxim Residues in Garlic by HPLC

ZHOU  Hong-Chen, WANG  Yong, YAN  Qiu-Cheng, ZHU  Tao, TIAN  Xiao-Lin   

  1. 1.College of Food Science and Engineering, Shandong Agricultural University,Taian 271018, China; 2.Jining Entry-Exit Inspection and Quarantine Bureau, Jining 272025, China
  • Online:2006-06-15 Published:2011-09-22

Abstract: A method for the determination of phoxim in garlic was established with HPLC. Residues of phoxim were extracted from sample with acetonitrile.Chromatography was performed on a RP-C18 column with DAD detector and the external standard method was used.The detection limit of phoxim is 0.02mg/kg in the garlic sample and the recoveries are greater than 76%, RSD was less than 4%.

Key words:  , HPLC; phoxim; garlic;