高效液相色谱-串联质谱测定熟肉制品中磺胺嘧啶和氯霉素药物残留  

Simultaneous Determination of Sulfadiazine and Chloramphenicol Residues in Cooked Meat Product by HPLC-ESI-MS/MS

作　　者：张厚森[1] 杨凤岩[1] 周存山[2] 贾涛[1] 李新丽[1] 赵厚民[1] 

机构地区：[1]江苏省理化测试中心,江苏省营养成分与有毒有害物质检测中心,江苏南京210042 [2]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《分析科学学报》2013年第4期527-530,共4页Journal of Analytical Science

摘　　要：建立了一种应用高效液相色谱-串联质谱法(HPLC-MS/MS)同时检测熟肉制品中磺胺嘧啶和氯霉素药物残留的方法。样品经乙腈多次提取,正己烷去脂,采用乙酸铵-乙腈体系为流动相,梯度洗脱分离,电喷雾多反应监测模式同时质谱检测。磺胺嘧啶和氯霉素分别在5～500μg/kg和0.1～10μg/kg的线性范围内线性相关系数(R2)均大于0.999,其检出限分别为5μg/kg和0.1μg/kg。磺胺嘧啶和氯霉素在熟肉制品中的回收率分别为78.6%～94.4%和68.7%～86.3%。A method was developed for the simultaneous determination of sulfadiazine and chloramphenicol residues in the cooked meat products by HPLC-ESI-MS/MS. Samples were extracted with acetonitrile several times,and fat was removed with n-hexane. Using ammonium acetate-acetonitrile as the mobile phase, sulfadiazine and chloramphenicol were simultaneously detected by positive/negative electrospray ionization spectrometry with MRM mode. Results showed that their linear ranges were 5 μg/kg to 500μg/kg and 0.1 μg/kg to 10μg/kg with correlation coefficients（R2） more than 0. 999,and the detection limits were 5 μg/kg and 0.1 μg/kg, respectively. The recoveries for sulfadiazine and chloramphenicol in cooked meat ranged from 78.6% to 94.4%and 68.7% to 86.3% ,respectively.

关 键 词：磺胺嘧啶 氯霉素 高效液相色谱-串联质谱法 熟肉制品 

分 类 号：O657.63[理学—分析化学]