| 液质联用测定肉制品中氟尼辛葡甲胺前处理方法的优化 |
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| 引用本文： | 宋金翠,杨成,刘艳荣.液质联用测定肉制品中氟尼辛葡甲胺前处理方法的优化[J].食品工程,2014(3):52-54. |
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| 作者姓名： | 宋金翠 杨成 刘艳荣 |
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| 作者单位： | 国家农副加工产品及白酒质量监督检验中心,山西省食品质量安全监督检验研究院,山西太原030012 |
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| 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(RSD6.0%。
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| 关 键 词： | 氟尼辛葡甲胺 提取 净化 肉制品 液相色谱串联质谱 |
Optimization for pretreatment condition of flunixin meglumine in meat by LC-MS/MS |
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| SONG Jin-cui,YANG Cheng,LIU Yan-rong.Optimization for pretreatment condition of flunixin meglumine in meat by LC-MS/MS[J].Food Engineering,2014(3):52-54. |
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| Authors: | SONG Jin-cui YANG Cheng LIU Yan-rong |
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| Affiliation: | (National quality and supervision center of subsidiary agricultural products and spirit, food quality supervision and inspection academy of Shanxi province, Shanxi Taiyuan 030012, China) |
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| Abstract: | 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%. |
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| Keywords: | flunixin meglumine extract purify meat product liquid chromatographic-tandem mass spectromet-ric method （LC-MS/MS） |
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