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Determination of abamectin residues in fruit and vegetable for import and export. LC method
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SN/T 2114-2008
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Basic data | Standard ID | SN/T 2114-2008 (SN/T2114-2008) | | Description (Translated English) | Determination of abamectin residues in fruit and vegetable for import and export. LC method | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | B31 | | Classification of International Standard | 67.050; 67.080.01 | | Word Count Estimation | 13,148 | | Date of Issue | 2008-09-04 | | Date of Implementation | 2009-03-16 | | Regulation (derived from) | Industry standard filing Notice No. 11 of 2008 | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the fruit and vegetables avermectin detection of sample preparation and liquid chromatography detection methods. This standard applies to apples and spinach avermectin residues detected. Other fruits and vegetables can refer to this standard. | SN/T 2114-2008: Determination of abamectin residues in fruit and vegetable for import and export. LC method
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Determination of abamectin residues in fruit and vegetable for import and export.LC method
Exit inspection and quarantine industry standard book People's Republic of China
Import and export of fruits and vegetables avermectin residues
Liquid chromatography detection methods
Posted 2008-09-04
2009-03-16 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
The Standard Appendix A, Appendix B is an informative annex.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard by the People's Republic of China Shandong CIQ is responsible for drafting.
Drafters of this standard. Li Li, Li Jinjiang, Li Pei warm.
This standard is the first release of the entry-exit inspection and quarantine industry standards.
Import and export of fruits and vegetables avermectin residues
Liquid chromatography detection methods
1 Scope
This standard specifies the sample preparation and liquid chromatography (HPLC) method for fruits and vegetables in avermectin detection.
This standard applies to apples and spinach avermectin residues detected. Other fruits and vegetables can refer to this standard.
2 Sample Preparation and Storage
2.1 Sample Preparation
The samples taken shrinking separated 1kg, take the edible part, by the organization stamp mill crushed, divided into two, loaded into a clean container, as a sample
Sealed and marked with tags.
2.2 Sample preservation
The sample was stored at less -18 ℃.
In the course of sampling and sample preparation operation, should prevent sample contamination or the occurrence of the change of residue content.
3 Method summary
Avermectin sample extraction with acetone, dried and concentrated, purified by SPEC18 column and eluted with methanol. The eluate was concentrated, fixed
HPLC content, after filtration, equipped with a UV detector and external standard.
4 Reagents and materials
Unless otherwise specified, all reagents were of analytical grade, water is deionized water.
4.1 acetone.
4.2 Methanol. chromatographically pure.
4.3 avermectin standard. purity ≥96.0%.
4.4 avermectin standard stock solution. Weigh 0.1g (accurate to 0.0002g) avermectin standard in 100mL flask with methanol
Dissolved and to volume. Preparation of a concentration of 1.0mg/mL standard stock solution.
4.5 avermectin standard working solution. Pipette the appropriate amount of avermectin stock standard solution as necessary, diluted to the appropriate concentration of the standard methanol
Working fluid. Standard working solution preparation required once a week.
5. Apparatus
5.1 High performance liquid chromatograph. equipped with a UV detector.
5.2 Organization mashed machines.
5.3 oscillator.
5.4 rotary evaporator.
5.5 SPE. SPEC18 Specifications. 60mg/3mL; before use 5mL methanol and 5mL water activation.
6 measuring step
6.1 Extraction
Weigh a sample of about 20g (accurate to 0.1g) in 100mL stoppered Erlenmeyer flask, 50mL acetone and shaken on a shaker for 0.5h
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