Determination of carbendazim, thiabendazole and benomyl residues in vegetables and fruits by HPLC.

A simple,quick and reliable method was established to determine carbendazim,thiabendazole and benomyl residues in food derived from plants by HPLC.The benomyl residue was calculated as its main degradation product-carbendazim.Extracted with acetonitrile and then decontaminated by MCX solid phase extraction cartridge,the sample was detected by HPLC.Methanol:0.1%formic acid(30:70,v/v) solution was used as a mobile phase and isocratic elution was conducted at 1.0 mL/min. Within 0.1～20μg/mL there was a good linear correlation(R≥0.9998) between the peak areas and concentrations of carbendazion and thiabendazole.By this method the detection limits for carbendazim and thiabendazole were 25μg/kg,the mean recovery rate was between 91.0%～103.5%,and the coefficient of variation 0.44%～8.96%.