氯噻啉在青菜上的残留特性及其膳食摄入风险评估

李晓贝,赵晓燕,李健英,陈磊,周昌艳,何香伟

Residue Behavior and Dietary Intake Risk Assessment of Imidaclothiz in Pakchoi (Brassica chinensis L.)

LI XiaoBei,ZHAO XiaoYan,LI JianYing,CHEN Lei,ZHOU ChangYan,HE XiangWei

表1 梯度洗脱程序

Table 1 Procedure of gradient elution

时间 Time (min) 流速 Flow velocity (mL·min-1) 流动相 Mobile phase V甲醇 Methyl alcohol (%) V 0.1%甲酸水 0.1% Formic acid in water (%) 0.0 0.35 30 70 1.0 0.35 30 70 2.5 0.35 90 10 3.0 0.35 30 70 4.0 0.35 30 70