虾肉中氯霉素的UPLC/MS-MS检测方法研究  

UPLC/MS-MS Detection Method of Chloramphenicol in Shrimp

作　　者：藯慧[1] 杨林华[1] 

机构地区：[1]邯郸职业技术学院管理系食品工程教研室,河北邯郸056001

出　　处：《食品研究与开发》2010年第9期136-139,197,共5页Food Research and Development

摘　　要：建立虾肉中氯霉素残留的超高压液相色谱/质谱/质谱测定方法。用乙酸乙酯提取,蒸干后用蒸馏水溶解残渣,直接过OasisHLB小柱净化,洗脱液收集吹干后用流动相定容,用UPLC/MS/MS测定。在0.5ng/mL～10ng/mL浓度范围内,该方法的回收率为71.2%～110%。批内变异系数为6.3%～16.8%。批间变异系数为14.3%～19.7%。该方法测定虾肉中氯霉素的最低检测限为0.1ng/L。The method of chloramphenicol residues in shrimp by the ultra-high pressure liquid chromatographymass-spectrometry-mass spectrometry was established in this study.It is extracted with ethyl acetate,evaporated and dissolved with distilled water for the residue,directly over the small Oasis HLB column purification,eluate collected,constanted volume with the mobile phase after drying,determined,with UPLC/MS/MS.The recovery was 71.2 %-110 % in the range of 0.5 ng/mL-10 ng/mL.The intraassay variation of coefficient was 6.3 %-16.8 %.The variation of Inter-batch coefficient was 14.3 %-19.7 %.The detection limit was 0.1 ng/L for chloramphenicol in shrimp.

关 键 词：虾肉 氯霉素 UPLC/MS-MS 检测方法 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]