市售馬鈴薯製品中抑芽劑克普芬(CHLORPROPHAM)殘留量調查

INVESTIGATION ON SPROUT SUPPRESSANT CHIORPROPHAM (CIPC) RESIDUES IN POTATO PRODUCTS

本研究發展出了一種利用高效液相層析（high performance liquid　chromatography）檢驗馬鈴薯及其製品中抑芽劑克普芬（chlor-propham,　CIPC）殘留之檢驗方法。克普芬以乙腈／水（80/20）自馬鈴薯製品中萃取，經淨化後以高效液相層析儀分析之，結果添加0.04~0.12ppm檢體濃度之平均回收率為83.3~96.5%，最低檢出量為O.01ppm。另外探討已知含有0.23ppm克普芬之冷凍馬鈴薯製品於130、150及170℃油溫開始油炸2、4及6分鐘之消退變化，結果發現克普芬均未檢出。本研究並於全省各縣市超級市場，依批號或製造日期不同抽購進口冷凍馬鈴薯製品91件及油炸製品8件，另自台北地區各西式速食餐廳直接自代理商抽購之冷凍馬鈴薯製品11件，以本研究建立之方法進行克普芬殘留分析，結果發現檢出殘留者有27 件（24.5%），檢出量為0.01~0.23ppm。

A method using high performance liquid chromatography (HPLC) for the determination of chlrpropham (CIPC) residuesin potato products has been developed. CIPC was extractedfrom samples with acetonitrle/water and finally determinedby HPLC after purificaton. Recovery studies at 0.04, 0.08and 0.12 ppm fortification levels resulted in average recover-ies between 83.3 and 96.5%. The limit of detection was 0.01ppm. A frozen product sample contained 0.23 ppm CIPC wasdeep- fried at 130, 150 and 170oC for 2, 4 and 6 min, no CIPCresidue was detected after frying. One hundred and ten samples of patato products were analyzed, among which 27 samples were positive and contained CIPC residues at levels of 0.01-0.23 ppm.