GC-MS Determination of Residual Amount of Spirotetramat in Vegetables and Fruits

GC-MS was applied to the determination of residual amount of spirotetramat in vegetables and fruits. The sample of vegetable or fruit was extracted with acetonitrile homogeneously, and purified by matrix dispersion solid phase extraction with PSA and C₁₈. The HP-5MS capillary chromatographic column was used for GC separation and the selected ion monitoring mode was adopted in MS determination. Linear relationship between values of peak area and mass concentration of spirotetramat was kept in the range of 10-500 μg·L^-1, with detection limit (3S/N) of 0.75 μg·kg^-1 and lower limit of determination (10S/N) of 2.51 μg·kg^-1. On the base of blank sample, test for recovery was made by standard addition method; values of recovery found were in the range of 79.8%-101%, with RSD's (n=6) in the range of 4.1%-8.7%.