液相色谱-串联质谱法测定猪肉中氯霉素残留量  

Determination of Chloramphenicol Residues in Pork by LC-MS

作　　者：谢冬霞 XIE Dongxia(Shenzhen Sanfangyuan Inspection Regulatory Service Co.,Ltd.,Shenzhen 518110,China)

机构地区：[1]深圳三方圆检测监管服务有限公司,广东深圳518110

出　　处：《食品安全导刊》2022年第33期53-55,共3页China Food Safety Magazine

摘　　要：本文建立了液相色谱-串联质谱法测定猪肉中氯霉素残留量的方法。试样经乙腈、氯化钠去蛋白,正己烷脱脂,乙酸乙酯萃取,固相萃取柱净化,液相色谱-串联质谱仪检测,峰面积内标法定量。结果表明,氯霉素在0.5~20.0 ng·mL^(-1)线性良好,检出限与定量限分别为0.1μg·kg^(-1)、0.2μg·kg^(-1),平均回收率为72.2%~109.0%,RSD为1.7%~7.1%。该方法前处理简便,定性、定量准确,可用于猪肉中氯霉素残留量的批量快速检测。The method for the determination of chloramphenicol residues in pork by liquid chromatographytandemmass spectrometry was established in this paper. The samples were deproteinized by acetonitrile and sodium chloride, degreased by hexane, extracted by ethyl acetate, purification was carried out by solid phase extraction column, detected by liquid chromatography-tandem mass spectrometer, and quantificated by internal standard method through peak area. The results showed that chloramphenicol had good linearity in the range of 0.5 ~ 20.0 ng·mL^(-1).The limits of detection and quantification were 0.1 μg·kg^(-1) and 0.2 μg·kg^(-1), respectively. The average recoveries were 72.2% ~ 109.0%, and RSD was 1.7% ~ 7.1%. The method is simple, qualitative and quantitative, and can be used for batch determination of chloramphenicol residues in pork samples.

关 键 词：氯霉素 猪肉 液相色谱-串联质谱法 

分 类 号：O657.63[理学—分析化学] TS251.51[理学—化学]