液相色谱串联质谱法测定淡水虾中氯霉素残留的前处理优化研究  

Optimization of Pretreatment for Determination of Chloramphenicol Residues in Freshwater Shrimp by Liquid Chromatography Tandem Mass Spectrometry

作　　者：芦珊珊 黎川 杜美娜 LU Shanshan;LI Chuan;DU Meina(Bortala Mongolian Autonomous Prefecture Food and Drug Inspection Institute,Bole 833400,China)

机构地区：[1]新疆博尔塔拉蒙古自治州食品药品检验所,新疆博乐833400

出　　处：《食品安全导刊》2023年第24期95-97,102,共4页China Food Safety Magazine

摘　　要：目的:分别建立液相色谱串联质谱法测定淡水红虾、青虾中氯霉素残留量的前处理方法。方法:分别采用3种前处理方法对淡水红虾、青虾进行氯霉素提取净化的优化试验,经液相色谱串联质谱法测定回收率及相对标准偏差。结果:采用方法c处理淡水红虾,回收率为90.7%~93.6%,相对标准偏差为6.7%~9.7%;采用方法a处理淡水青虾,回收率为90.2%~92.6%,相对标准偏差为5.0%~6.7%,均可满足实验室质量控制要求。结论:建立的适用于淡水红虾、青虾的两种前处理试验方法,操作简便,可以满足淡水红虾、青虾的氯霉素残留量的检测。Objective:To establish a pre-treatment method for the determination of chloramphenicol residues in freshwater red shrimp and green shrimp by liquid chromatography-tandem mass spectrometry.Method:The extraction and purification of chloramphenicol from freshwater red shrimp and green shrimp were optimized by three pretreatment methods,and the recovery rate and relative standard deviation were determined by liquid chromatography-tandem mass spectrometry.Result:The recoveries of freshwater red shrimp were 90.7%~93.6%with relative standard deviation(RSD)of 6.7%~9.7%with method c in this paper,and the recoveries of freshwater green shrimp were 90.2%~92.6%with relative standard deviation of 5.0%~6.7%with method a in this paper,both of which could meet the requirements of laboratory quality control.Conclusion:The two pretreatment methods for fresh water red shrimp and green shrimp are easy to operate and can satisfy the determination of chloramphenicol residues in fresh water red shrimp and green shrimp.

关 键 词：淡水虾 氯霉素 前处理 液相色谱串联质谱 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]