The Determination of Diuron and Chlortoluron Residues in Beef and Beef Products by High Performance Liquid Chromatography
高效液相色谱法同时测定牛肉及其制品中敌草隆、绿麦隆的残留量

Amethod for the determination of diuron and chlortoluron in beef and beef products with high performance liquid chromatography is described. The sample was extracted with a mixture of acetonitrile and methanol (50:50, V/V). After filtration, the filtrate was defatted with petroleum ether, then water was added and further extracted with chloroform. The chloroform collected was evaporated in a rotary evaporator(45 degrees C). The residue was dissolved in acetonitrile-methanol(50:50, V/V) mixture, poured into an Al2O3 column and eluted with the same mixture. The eluate was collected for HPLC analysis. The analytical column was Selectosil C18 (5 microns, 250 mm x 4.6 mm i.d.), mobile phase was methanol-water(60:40, V/V) and detection wavelength was UV-245 nm. The minimum amounts of detection were 0.4 ng for diuron and 0.5 ng for chlortoluron. Recoveries were 87.34%-87.64% for diuron and 88.78%-91.94% for chlortoluron.