摘要
利用固相萃取-气相色谱-质谱联机分析鱼肉中的甲砜霉素残留量。用乙酸乙酯振荡提取鱼肉中的甲砜霉素残留,用硅胶和C18固相萃取柱对乙酸乙酯提取物进行净化和富集。净化后的提取物衍生化和气相色谱-质谱选择离子定量检测(选择离子为409、411、499、501)。通过对提取净化富集条件的优化,建立了鱼肉中甲砜霉素的残留的检测方法。样品加标的回收率为80%～95%,相对标准偏差为3.6%～8.1%,最低检出限为0.3μg/kg。
Solid phase extraction（SPE）and gas chromatography mass spectrometric method were applied for the determination of thiamphenicol residues in fish samples. The fish thiamphenicol was extracted by ethyl acetate under shaker .The ethyl acetate extracts were further purified and enriched by silica and C18 solid phase extraction cartridges. The final extracts were derivatised and thiamphenicol was quantitatively determined by gas chromatography mass spectrometry in selected ion mode（ions selected 409, 411, 499, 501）. The extraction and purification conditions were optimized. The recoveries of this method for fortified samples were between 80% ～ 95%, and the relative standard deviations were between 3.6%～8.1%.The detection limit of the method was below 0.3 μg/kg.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期169-172,共4页
Food Science
基金
国家"十五"科技重大专项(2001BA804A18)
关键词
甲砜霉素
气相色谱-质谱联机
固相萃取
鱼肉
thiamphenicol
gas chromatography-mass spectrometry
solid phase extraction
fish
