Simultaneous HPLC Determination of Ten Preservative Bactericides in Fruits and Vegetables

A method of simultaneous HPLC determination of 10 preservative bactericides,namely,thiabendazole,o-phenylphenate,biphenyl,p-phenylphenol,diphenylether,benzidine,carbendazim 2-naphthalenol,ethoxyquin and imazalil in fruit and vegetable samples was proposed.The sample was extracted with ethylacetate,and the extract obtained was evaporated to dryness at 40 ℃ the residue was taken up with 5 mL of CH3OH.An aliquot of 20 μL was used for HPLC determination with UV detector.The ZORBAX Extend-C18 column was used as stationary phase and mixtures of methanol and pH 8.0 PBS with various ratios were used as mobile phase in gradient elution.Linear relationship between values of peak area and mass concentration of the 10 preservative bactericides were found in definite ranges,with values of detection limit (3S/N) ranged from 0.02-0.05 mg·L-1.On the base of samples of fruit and vegetable,test for recovery were made by standard addition method.Values of recovery and RSD′s (n=6) found were in the ranges of 79.5%-123.2% and 0.83%-4.71% respectively.