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首页> 外文期刊>Journal of liquid chromatography and related technologies >Determination of thiabendazole in fruits and vegetables by capiliary electrophoresis
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Determination of thiabendazole in fruits and vegetables by capiliary electrophoresis

机译：毛细管电泳法测定水果和蔬菜中的噻菌灵

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摘要

A capillary electrophoresis method was developed to quantify thiabendazole in various fruits and vegetables. Thiabendazole was extracted by adding 20 mL of methylene chloride to a 5 gram sample followed by homogenization and centrifugaiton. A 5 mL aliquot of the ssupernatant was removed and evaporat ed under nitrogen. The residue was reconsituted in 1 mL of HPLC grade water acidified with phosphoric acid(pH3). Quantitation was performed using UV photodiode detection at 298 nm. Intra-assay and iterassay reproducibility studies run at concentratins from 0.88 ppm to 20.88 ppm indicated the procedure was reproducible. A comparison was made between CE and HPLC for thiabendazole. The linear regression was y = 1.0927 X -0.3631 with a correlation coefficient of 0.91. The detection limit is 0.40 ppm.
机译：开发了一种毛细管电泳方法来定量各种水果和蔬菜中的噻菌灵。通过将20 mL二氯甲烷加入5克样品中来提取噻菌灵，然后进行均质化和离心。除去5mL上清液的等分试样，并在氮气下蒸发。将残留物重新溶于1 mL用磷酸（pH3）酸化的HPLC级水中。使用在298 nm处的UV光电二极管检测进行定量。在浓度为0.88 ppm至20.88 ppm的浓度下进行的测定内和重复测定的重现性研究表明该方法可重现。噻苯达唑在CE和HPLC之间进行了比较。线性回归为y = 1.0927 X -0.3631，相关系数为0.91。检出限为0.40 ppm。

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