Study On HPLC Method For Determination Of Carbendazim And Analysis Carbendazim Residue In Winegrape And Wine

Cabernet Sauvignon and Chardonnay are famous wine-grape cultivars introduced from France. In the area of Yangling, the studies were carried out on analyzing residues of carbendazim in fruits and wine with High-Performance Liquid Chromatography (HPLC) and analyzing degradation trend of carbendazim in grapes and wine, the results are as follows:A HPLC method is developed for the determination of residues of carbendazim in fruits and wine. An ODS-C18 column(stainless steel,4.6×250mm,5μm)was employed for the separation along with mobile-phase comprised of methanol-0.5%ammonium acetate(55︰45V/V) at a flow rate of 1.0ml·min-1.When UV-detection was used 10μl of samples was injected at a wavelength of 280nm.The recoveries of carbendazim from grape and wine were in the range of 87.8%-107.5% ,LOD is 0.02mg/kg,C.V were in range of 1.3%-4.8%.Degradation trends of carbendazim were found during the maturity of Cabernet Sauvignon and Chardonnay. Residues of carbendazim begin to below the MRLs from the 6th day to the 10th day after spraying the carbendazim with concentration of 500X and 800X. There was positive correlation between residues of carbendazim in fruits and concentrations of carbendazim, the difference between residue of carbendazim in Cabernet Sauvignon and Chardonnay were not significantDuring the process of wine-making, the residues of carbendazim were reduced notably. When table grapes were dipped in water for half hour, residues of carbendazim on grapes were reduced remarkably.