阿维菌素在3种十字花科蔬菜中的残留消解动态

为探明阿维菌素在十字花科蔬菜芥蓝、叶芥菜和芜菁中的残留消解行为和安全性，建立了高效液相色谱测定3种蔬菜中阿维菌素残留量的分析方法。样品经丙酮提取，C18柱净化，高效液相色谱-紫外检测器检测，外标法定量；运用所建立的方法对阿维菌素在山东烟台、河北保定、浙江绍兴、贵州贵阳、黑龙江哈尔滨和安徽宿州6个试验点的芥蓝、叶芥菜、芜菁中的残留消解动态和最终残留量进行了研究。结果表明:阿维菌素在芥蓝、叶芥菜和芜菁中的消解速率很快，半衰期分别为0.3~0.6、2.2~3.1和0.8~1.0 d，其残留量随时间延长而递减，符合一级反应动力学方程，属易消解型农药。

Residue dissipation dynamics of abamectin in three cruciferous vegetables

In order to study the residual behavior and safety of abamectin in cabbage mustard, leaf mustard and turnip, an analytical method for the determination of abamectin residue in these three cruciferous vegetables was developed by using high performance liquid chromatography. The samples were extracted by acetone, purified by C₁₈ column, and detected by HPLC-VWD. Residual dissipation dynamics and final residue levels of abamectin in cabbage mustard, leaf mustard and turnip from six experimental sites (Yantai in Shandong Province, Baoding in Hebei Province, Shaoxing in Zhejiang Province, Guiyang in Guizhou Province, Harbin in Heilongjiang Province and Suzhou in Anhui Province) were determined. The results showed the dissipation of abamectin in cabbage mustard, leaf mustard and turnip were rapid, with half-lives varied from 0.3-0.6 d, 2.2-3.1 d and 0.8-1.0 d, respectively. The residual contents of abamectin in three cruciferous vegetables decreased according to the first-order kinetics equation, which indicated that abamectin is an easily degradable pesticide.