Determination of Acetochlor Residue in Food by Gas Chromatography and Gas Chromatography-Mass Spectrometry

A method was established to determination of acetochlor in 10 kinds of foods by gas chromatography and gas chromatography-mass spectrometry. The foods of grain and animal-based were extracted by acetonitrile and cleaned with GPC combined silica gel SPE cartridge, extracted by ethyl acetate and cleaned only with silica gel SPE cartridge for the foods of vegetables. Specially, onion was digested with microwave firstly. Then, extracted by ethyl acetate and cleaned with silica gel SPE cartridge. The final extract of food was analyzed by GC and GC-MS. The detection limit, both GC and GC-MS, were 0.01 mg/kg. Good linearity was obtained within the range of 0.01 - 0.16 mg/L with corelation coefficents of 0.9998 and 0.9997, respectively. When the spiked concentrations were 0.01, 0.02 and 0.05 mg/kg, all the recoveries were 70% - 102%. The relative standard derivations were no more than 10%.