S. Takatsuki, S. Nemoto, T. Tsutsumi, K. Sasaki, M. Toyoda
{"title":"高效液相色谱法测定农产品中酸性苯并- s -甲基及其降解产物","authors":"S. Takatsuki, S. Nemoto, T. Tsutsumi, K. Sasaki, M. Toyoda","doi":"10.3358/SHOKUEISHI.41.381","DOIUrl":null,"url":null,"abstract":"HPLCによる農産物中のアシベンゾラル-S-メチル (BTH) 及び分解物のbenzo[1,2,3]thiodiazole-7-carboxylic acid (BTC) の分析法を確立した. 試料からリン酸緩衝液 (pH 8.0) とアセトンで抽出後, BTHは塩基性溶液 (pH7.5~8.5) からエーテル-ヘキサン (1 : 1) で再抽出し, BTCはリン酸酸性溶液 (<pH 3) から同溶媒で再抽出した. BTHは脱脂後, フロリジルで精製した. BTCは, 直接フロリジルで精製した. UV検出器付きHPLC及びLC/MSで測定を行った. 米, 麦及びとうもろこしにBTH又はBTCを0.1μg/g添加したときの回収率は, 平均76.8~86.7%, 標準偏差は0.3~2.7であった. 検出限界はUV検出器付きHPLCで0.003μg/g (BTH) 及び0.008μg/g (BTC) であった.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2000-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Determination of acibenzolar-S-methyl and its degradation product in agricultural products by HPLC\",\"authors\":\"S. Takatsuki, S. Nemoto, T. Tsutsumi, K. Sasaki, M. Toyoda\",\"doi\":\"10.3358/SHOKUEISHI.41.381\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"HPLCによる農産物中のアシベンゾラル-S-メチル (BTH) 及び分解物のbenzo[1,2,3]thiodiazole-7-carboxylic acid (BTC) の分析法を確立した. 試料からリン酸緩衝液 (pH 8.0) とアセトンで抽出後, BTHは塩基性溶液 (pH7.5~8.5) からエーテル-ヘキサン (1 : 1) で再抽出し, BTCはリン酸酸性溶液 (<pH 3) から同溶媒で再抽出した. BTHは脱脂後, フロリジルで精製した. BTCは, 直接フロリジルで精製した. UV検出器付きHPLC及びLC/MSで測定を行った. 米, 麦及びとうもろこしにBTH又はBTCを0.1μg/g添加したときの回収率は, 平均76.8~86.7%, 標準偏差は0.3~2.7であった. 検出限界はUV検出器付きHPLCで0.003μg/g (BTH) 及び0.008μg/g (BTC) であった.\",\"PeriodicalId\":17269,\"journal\":{\"name\":\"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2000-12-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3358/SHOKUEISHI.41.381\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3358/SHOKUEISHI.41.381","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}