液相色谱串联质谱法测定肉制品中氯霉素  

Determination of Chloramphenicol in Meat Products by LC-MS/MS

作　　者：陈宁宁 张志然 CHEN Ningning;ZHANG Zhiran(Yantai Standard Measurement Inspection and Testing Center,Yantai 264003,China)

机构地区：[1]烟台市标准计量检验检测中心,山东烟台264003

出　　处：《现代食品》2023年第15期182-184,共3页Modern Food

摘　　要：建立了肉制品中氯霉素的液相色谱串联质谱检测方法。样品经均质后,用乙腈提取,正己烷脱脂,氮吹浓缩后用甲醇/水(1+1,V/V)溶解,液相色谱串联质谱法检测,内标法定量。氯霉素检测的线性范围为0.5~10.0 ng·mL^(-1),定量限为0.08μg·kg^(-1),加标回收率在90%~95%,相对标准偏差(RSD)为3.9%~9.4%。本方法缩短了样品前处理和色谱分离时间,具有准确度和灵敏度高的特点,能够满足大规模样品的快速分析。A liquid chromatography tandem mass spectrometry method for the detection of chloramphenicol in meat products has been established.After homogenization,the sample was extracted with acetonitrile,defatted with n-hexane,concentrated with nitrogen blowing,dissolved in methanol/water(1+1,V/V),detected by liquid chromatography tandem mass spectrometry,and quantified by internal standard method.The linear range for chloramphenicol detection is 0.5~10.0 ng·mL^(-1),with a quantification limit of 0.08μg·kg^(-1),with a recovery rate of 90%~95%and a relative standard deviation(RSD)of 3.9%~9.4%.This method shortens sample pre-treatment and chromatographic separation time,has high accuracy and sensitivity,and can be used for rapid analysis of large-scale samples.

关 键 词：肉制品 氯霉素 前处理 液相色谱串联质谱 

分 类 号：O657.63[理学—分析化学]