FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 173-176.doi: 10.7506/spkx1002-6630-201102040

• Analysis & Detection • Previous Articles     Next Articles

Multi-residue Analysis of Organophosphorus Pesticides in Hotpot Condiment by Gas Chromatography

CAO Shu-rui，WANG Guo-min，ZHANG Lei，WANG Bo，ZHENG Guo-can，LI Ying-guo，ZHANG Jin-zhong   

  1. 1. Chongqing Entry-exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing      400020, China；2. College of Chemistry and Chemical Engineering, Southwest University, Chongqing      400715, China；3. College of Resources and Environment, Southwest University, Chongqing      400716, China；4. Chongqing Chemical Industry Vocational College, Chongqing      400020, China
  • Received:2010-03-08 Revised:2010-11-05 Online:2011-01-25 Published:2011-01-10

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Abstract: A multi-residue analytical method for the determination of 17 organophosphorus pesticides in hotpot condiment using gas chromatography equipped with a DB 1701 capillary column and a flame phosphorous detector (FPD) was developed. Gel permeation chromatography (GPC) and solid phase extraction were used to remove fats and pigments in hotpot condiment. The spiked recoveries ranged from 81.83% to 105.4% with a relative standard derivation (RSD) varying from 0.9% to 5.2%, and the detection limits varied from 1.0μg/kg to 5.3μg/kg. In conclusion, the developed method is rapid, accurate and sensitive can meet the requirements for the multi-residue analysis of organophosphorus in hotpot condiment.

Key words: hotpot condiment, gas chromatography (GC), organophosphorous pesticide, multi-reside analysis

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