摘要
以液相色谱-四级杆串联质谱法(LC-MS/MS为检测手段,通过考察回收率大小测定肉制品中氟尼辛葡甲胺的残留量,并对其的前处理条件进行了优化,最终确定了肉制品中氟尼辛葡甲胺前处理方法:采用乙腈-乙酸乙酯(11V/V提取,PCX固相萃取小柱净化,用正己烷-乙酸乙酯(91V/V淋洗,甲醇和氨化甲醇(595V/V洗脱,再用体积浓度0.1%甲酸(含0.5 mmol/L乙酸铵)定容,待测。方法回收率为85.0%110.0%相对标准偏差(RSD<6.0%。
The pretreatment condition of flunixin meglumine was optimized. The content of flunixin meglumine was determined by LC-MS/MS, the recovery of flunixin meglumine as a main index. The pretreatment method was as follows： flunixin meglumine was extracted with acetonitrile and ethyl acetate （1：1, V/V） , purified by PCX column, washed with Hexane - ethyl acetate （9：1,V/V）,eluted with methanol-aminomethanol （5：95, V/V） and diluted with 0.1% formic acid（containing 0.5mmol/L ammonium acetate）. The recovery was 85.0% - 110.0% and RSD was below 6.0%.
出处
《食品工程》
2014年第3期52-54,共3页
Food Engineering
关键词
氟尼辛葡甲胺
提取
净化
肉制品
液相色谱串联质谱
flunixin meglumine
extract
purify
meat product
liquid chromatographic-tandem mass spectromet-ric method （LC-MS/MS）
