Determination of Spirodiclofen Content in Goji Berries（Lycium barbarum）and Study on Its Storage Stability

A method for residue analysis of spirodiclofen in Goji berries was established by GC-ECD combined with solid phase extraction, and the storage stability of spirodiclofen in fresh and dry fruit of Goji berries were studied. The results showed that the recoveries of spirodiclofen in fresh fruit and dry fruit were 89% ～100% and87 % ～ 110 % at the spiked level of 0. 01 ～ 1. 0 mg/kg, while the RSD were 1. 7 % ～ 2. 7 % and 1. 3 % ～ 7. 7 %,respectively. The resolution of quantification was set 0.01 mg/kg. During the experiment, the degradation rate of spirodiclofen in the fresh fruit of Goji berries was 6%～18% when stored at less than-18 ℃ for 10 months, and the degradation rate in the dry fruit of Goji berries was 2%～12%, which was slightly lower than that in the fresh fruit of Goji berries because the fresh fruit of Goji berries and the dry fruit of Goji berries had different substrates and water content. However, both of them were lower than 30%, which indicated that spirodiclofen was relatively stable in both fresh and dry fruit of Goji berries.