论文部分内容阅读
[目的]探究苯醚甲环唑在贮藏期苹果中的残留动态。[方法]对苹果进行了浸果处理,采用气相色谱-电子捕获检测技术,测定了苯醚甲环唑残留水平与浸果处理药液质量浓度、贮藏温度和时间的关系。[结果]苯醚甲环唑残留量与处理药剂质量浓度呈正相关,随着贮藏温度的升高和贮藏时间的延长而显著下降;药剂降解速率与药剂质量浓度无明显相关性,贮藏温度提高降解速度加快,贮藏时间延长降解速率降低。[结论]用质量浓度为33.3 mg a.i./L的药液浸果,其食用安全性较高;如用质量浓度为66.7 mg a.i./L的药液浸果,在4℃贮藏条件下需经过35 d的安全间隔期后方可食用。
[Objective] The research aimed to investigate the residual dynamic of difenoconazole in apple during storage. [Method] The apple was treated by soaking fruit. The relationship between the concentration of difenoconazole and the mass concentration, storage temperature and time of liquid immersion treatment was determined by gas chromatography - electron capture detection. [Result] The content of difenoconazole was positively correlated with the mass concentration of the treated drug, decreased significantly with the increase of the storage temperature and the storage time. The degradation rate of the difenoconazole did not correlate with the concentration of the drug, and the storage temperature increased. Speed up, storage time to reduce the degradation rate. [Conclusion] It is safe to use the medicinal solution with the concentration of 33.3 mg ai / L. If the medicinal solution with the concentration of 66.7 mg ai / L is soaked in fruit, it needs to pass 35 d safety interval before consumption.