摘要
建立了肉制品中氯霉素、甲砜霉素的气相色谱串联质谱检测方法。样品经均质后，用乙酸乙酯提取，正己烷脱脂，弗罗里硅土小柱净化，衍生后用气相色谱串联质谱法检测，内标法定量。优化了二级质谱条件，包括离子对及碰撞电压。该方法检出限为氯霉素（CAP）0．02μg／kg，甲砜霉素（TAP）0．1μg／kg，加标回收率均在86％～97％之间，相对标准偏差（RsD）在3．8％～12．3％之间，在0．1～20ng／mL范围内都呈现出良好线性关系。
A new chromatography tandem mass spectrometry （GC/MS/MS） method for determination of chloramphenicol （CAP） and thiamphenicol （TAP） was described. The homogenized samples were extracted with ethyl acetate and extracts were partitioned withn-hexane to remove lipids. Fur- ther cleanup was performed on a florisil cartridge and the purified samples were derivatized. GC/MS/MS was used and quantified by internal standard method. The conditions of tandem mass were optimized, including collision induced dissociation voltage and target ions. The detection limit was 0.02 ug/kg for CAP and 0.1 ug/kg for TAP, the adding standard recovery rate was in the range of 86%-97%. The relative standard deviation was be- tween 3.8% and 12.3%, and in the range of 0.1-20 ng/ml, the correlation coefficient was in good.
出处
《中国酿造》
CAS
2014年第8期153-155,共3页
China Brewing
基金
研究与开发专项计划项目(0912TCYA025
1004TCYA041
1205TCYA034)
