建立了多种水果和蔬菜中嘧菌酯残留的气相色谱/质谱分析方法.首先用乙酸乙酯-环己烷(体积比为1∶1)对样品中的嘧菌酯进行超声波提取,经硅胶固相萃取小柱对样品提取液进行净化、富集,采用气相色谱/质谱法以选择离子监测模式(m/z 344,372,388,403定性,m/z 344定量)进行检测.实验结果表明,嘧菌酯在0.01～1.0 mg/kg浓度范围内呈线性,其相关系数r＞0.99.在低、中、高3个添加水平,嘧菌酯的回收率为85.2%～98.2%,相对标准偏差为5.8%～21.5%.方法的检测限不大于0.01 mg/kg,定量限不大于0.05 mg/kg.
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