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中国农学通报 ›› 2014, Vol. 30 ›› Issue (12): 304-307.doi: 10.11924/j.issn.1000-6850.2013-2232

• 食品 营养 检测 安全 • 上一篇    下一篇

赤霉酸在梨中的残留消解动态研究

姚杰 刘传德 鹿泽启 王志新 段小娜 徐维华 于建垒   

  • 收稿日期:2013-08-21 修回日期:2013-09-09 出版日期:2014-04-25 发布日期:2014-04-25
  • 基金资助:
    农业部农药登记残留试验项目 “2.7%赤霉酸膏剂在梨上的残留试验” (2008H005)。

Dispelling Dynamic of Gibberellic Acid Residue in the Pear

  • Received:2013-08-21 Revised:2013-09-09 Online:2014-04-25 Published:2014-04-25

摘要: 为了制定赤霉酸在梨上的安全使用标准,将2.7%赤霉酸膏剂按37.5 mg/果进行田间试验,应用液相色谱法进行残留量分析检测,研究了赤霉酸(GA3、GA4+7)在梨中的残留动态,结果表明,赤霉酸在梨中的消解速度较快,半衰期为9.8~13.6天。赤霉酸在梨中的残留量随着时间延长而递减,符合一级反应动力学方程。

关键词: 常吉高速, 常吉高速

Abstract: In order to make up a standard procedure for safe use of gibberellic acid in pear,the field experiment of gibberellic acid efficacy was carried out according to weight 37.5mg/fruit. Gibberellic acid residues were quantified by HPLC. The results showed that the dissipation of gibberellic acid in the pear was rapid, with half-lives of 9.8-13.6d. As time went on, the residual contents of gibberellic acid in the pear and soil decreased, which accorded with the first-order kinetics equation.