| 牛奶中4 种安乃近代谢物的液相色谱-串联质谱分析 |
| |
| 引用本文： | 沈金灿,肖陈贵,谢丽琪,熊贝贝,林燕奎,庞国芳.牛奶中4 种安乃近代谢物的液相色谱-串联质谱分析[J].食品科学,2010,31(4):161-165. |
| |
| 作者姓名： | 沈金灿 肖陈贵 谢丽琪 熊贝贝 林燕奎 庞国芳 |
| |
| 作者单位： | 1.深圳出入境检验检疫局食品检验检疫技术中心 2.秦皇岛出入境检验检疫局 |
| |
| 基金项目： | 国家标准管理委员会计划项目(20079596-T-469) |
| |
| 摘 要： | 建立了牛奶中4 种安乃近代谢物-- 4- 甲酰氨基安替比林、4- 乙酰氨基安替比林、4- 氨基安替比林和4- 甲基氨基安替比林的液相色谱- 串连质谱(LC-M/MS)测定法。样品加入TRIS 缓冲溶液后用乙腈提取，提取液经乙腈饱和过的正己烷脱脂净化，采用LC-MS/MS 电喷雾正离子(ESI+)、多反应监测(MRM)模式检测，4- 乙酰氨基安替比林、4- 甲酰氨基安替比林和4- 氨基安替比林采用外标法定量，4- 甲基氨基安替比林采用内标法进行定量。4- 甲酰氨基安替比林的检出限为0.24μg/kg，4- 氨基安替比林的检出限为0.59μg/kg，4- 乙酰氨基安替比林的检出限为0.20μg/kg，4- 甲基氨基安替比林的检出限则为0.61μg/kg。在添加量5～20μg/kg 范围内，4 种安乃近的回收率在80.4%～97.9% 范围内，相对标准偏差(RSD)均小于9%。
|
| 关 键 词： | 安乃近 代谢物 牛奶 液相色谱- 串联质谱 检测 |
| 收稿时间： | 2009-05-04 |
Liquid Chromatography Coupled with Tandem Mass Spectrometric Analysis of Four Dipyrone Metabolites in Milk |
| |
| SHEN Jin-can,XIAO Chen-gui,XIE Li-qi,XIONG Bei-bei,LIN Yan-kui,PANG Guo-fang.Liquid Chromatography Coupled with Tandem Mass Spectrometric Analysis of Four Dipyrone Metabolites in Milk[J].Food Science,2010,31(4):161-165. |
| |
| Authors: | SHEN Jin-can XIAO Chen-gui XIE Li-qi XIONG Bei-bei LIN Yan-kui PANG Guo-fang |
| |
| Affiliation: | 1. Inspection Center of Import and Export Food, Shenzhen Entry-Exit Inspection and Quarantine Bureau, Shenzhen 518067,
China；2. Qinhuangdao Entry-Exit Inspection and Quarantine Bureau, Qinhuangdao 066002, China |
| |
| Abstract: | A liquid chromatography coupled with tandem mass spectrometric (LC-MS/MS) method was proposed for the determination of four dipyrone metabolites in milk,i.e.,4-methylaminoantipyrine (MAA),4-formylaminoantipyrine (FAA),4aminoantipyrine (AA),4-acetylaminoantipyrine (AAA).Samples were extracted with acetonitrile,and the resulting extract was then cleaned up/defatted with acetonitrile-saturated n-hexane and concentrated by rotary evaporation prior to LC-MS/MS with positive electrospray ionization (ESI) in the m... |
| |
| Keywords: | dipyrone metabolite milk LC-MS/MS determination |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
