菜用大豆和豌豆中腈菌唑残留动态研究

采用气相色谱法及田间试验方法研究菜用大豆、豌豆中残留腈菌唑的消解动态,并进行腈菌唑安全使用技术示范试验.结果表明,菜用大豆、豌豆中残留腈菌唑的消解动态均符合一级动力学方程,原始沉积量与施用量、施药次数密切相关.早季菜用大豆中腈菌唑的消解系数︱k︱=0 216 5±0 000 2,半衰期DT50为3 2 d,消解99%所需时间T99为21 2～21 3 d; 晚季中︱k︱=0 200 85±0 008 85,DT50为3 3～3 6 d,T99为22 0～24 0 d.豌豆中腈菌唑的消解系数︱k︱=0 195 35±0 000 75,DT50为3 5～3 6 d,T99为23 5～23 7 d.研究表明,对菜用大豆施药1次或间隔7 d连续施药2次,末次施药25 d后样品中腈菌唑最高残留量为0 013 mg/kg; 对豌豆施药1次或间隔7 d连续施药2次,末次施药20 d后样品中腈菌唑最高残留量为0 015 mg/kg,低于日本、美国及欧盟规定的MRL标准.

Residue dynamics of myclobutanil in vegetable soybean and pea

This thesis is inclined to introduce its research results on the residual dynamics of myclobutanil in vegetable soybean and pea. As is known,it has become an ever increasing problem to protect the food safety and quality. In this paper,we have studied the residual degradation dynamics by GC and field experiment. The results of our study show that,the above said dynamics follows the first-order kinetic equation. That is to say,the myclobutanil residual in the soybean and pea is correlated with the applicatio...