In the determination of residual pesticides in onion, garlic and chives by GC-MS, the sample was treated with phosphoric acid or with microwave before crushing, to make the allinase inactive and to eliminate the matrix interference.

• 摘要采用气相色谱及质谱联用技术，测定葱、蒜及韭菜等蔬菜中多种农药残留量时，在粉碎试样之前，用磷酸或微波加热处理试样，可使蒜酶钝化并消除其基体干扰。