光谱学与光谱分析 |
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Study of Residue Preservatives Thiabendazole,o-Phenylphenol and Diphenyl in Fruits and Vegetables by SPE-Separation Technology |
BAI Juan-juan, Mamat Ahmat, Arkin Iburaim* |
Analytical Center, Department of Pharmacy, Xinjiang Medical University, Urumqi 830011, China |
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Abstract The residue of thiabendazole, o-phenylphenol and diphenyl in vegetables and fruits was detected by solid-phase extraction and ultraviolet-spectrophotometry. Samples were extracted under basic conditions with petroleum ether: ethyl acetate(2∶1). The analytes were first enriched, purified and separated through a C18 solid-phase extraction column. Thiabendazole, o-phenylphenol and diphenyl in the C18 solid-phase extraction column were eluted with 30% ethanol-acid solution(pH 2.5),55% methanol -alkaline solution(pH 11.5) and 75% ethanol-acid solution(pH 2.5) respectively ,then detected by ultraviolet-spectrophotometry. The linear ranges were from 1 to 10 μg·mL-1 with a good linear relationship (r>0.999 8) for thiabendazole, o-phenylphenol and diphenyl. The recovery range was from 72.1% to 103.5%, with the relative standard deviations between 1.2% and 7.7%. The limit of detection (S/N=3) was 0.09 μg·mL-1 (TBZ), 0.5 μg·mL-1(OPP) and 0.1 μg·mL-1(DP). The method was successfully applied to residues of preservatives in fruits and vegetables. These results indicated that this method is simple, rapid and sensitive for the simultaneous determination requirements of residues in vegetables and fruits.
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Received: 2012-02-17
Accepted: 2012-05-15
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Corresponding Authors:
Arkin Iburaim
E-mail: arkinxyd@yahoo.com.cn
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[1] Naoki Yoshioka, Yumi Akiyama, Tomofumi Matsuoka. Food Control, 2010, (21): 212. [2] Arkin Iburaim, ZHANG Liao-sheng,LI Xing(艾尔肯·依不拉音,张辽生,李 兴). Fujian Analysis&Testing(福建分析测试), 2011, 20(5): 1. [3] Arkin Iburaim,LI Ming,LI Xing(艾尔肯·依不拉音,李 明,李 兴). Food and Fermentation Industries(食品与发酵工业), 2007, 33(2): 128. [4] http://www.people.com.cn/h/2011/1115/c25408-4269891889.ht mL. [5] National Standard of the Peopblic of China(中华人民共和国标准). GB/T5009-188. Beijing: Standards Press of China(北京: 中国标准出版社), 2003. [6] GAN Ning, LI Tian-hua, WANG Lu-yan(干 宁, 李天华, 王鲁雁). Chinese Journal of Chromatography(色谱), 2007, 25(6): 934. [7] Naoki Yoshioka, Yumi Akiyama, Kiyoshi Teranishi. Journal of Chromatography A, 2004, 1022:145. [8] CHEN Qi,LING Yun,ZHANG Feng(陈 琦,凌 云,张 峰). Chinese Journal of Analytical Chemistry(分析化学), 2010, 38(8): 1156. [9] CHEN Shu-bing,SHAN Zheng-jun,HU Qiu-hui(陈树兵,单正军,胡秋辉). Food Science(食品科学), 2004, 25(12): 152. [10] YANG Yan-wei,ZHU Ying(杨艳伟,朱 英). Journal of Environment and Health(环境与健康杂志), 2010, 27(6): 522. [11] YANG Tao,Arkin·Iburaim,JIN Zhi(杨 涛, 艾尔肯·依不拉音, 靳 智). Food Science and Technology(食品科技), 2008, 9: 246. [12] LIN Hai-dan, LIN Feng,ZHANG Mei-jin(林海丹, 林 峰, 张美金). Food Science(食品科学), 2011, 32(2): 231.
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