禽畜肉中氯霉素残留量的液质联用分析方法

研究一种针对禽畜肉中氯霉素残留量的液质联用分析方法。采用乙酸乙酯萃取样品中的氯霉素，氮吹后用水溶解样品残渣，然后用正己烷除去样品溶液中的脂肪，对样品中的目标物进行净化前处理。以乙腈- 体积分数0.1%醋酸溶液作流动相，C18色谱柱对食品中的氯霉素残留进行分离，然后用电喷雾质谱负离子选择离子模式[ESI(-)-SIM]对氯霉素进行检测。本方法缩短了色谱分离时间，提高了检测灵敏度和分析结果可靠性，具有准确、快速以及灵敏度高的特点，能够适应大规模样品的快速分析要求。

Determination of Chloramphenicol Residues in Meat by HPLC-MS

A new analytical approach using HPLC-MS was developed for the determination of chloramphenicol residue in meat. Samples were extracted with ethyl acetate, and the resulting extract was blown to dryness under nitrogen. Subsequently, the residue left was dissolved in water, defatted with n-hexan. Finally, the water phase was harvested and filtrated through 0.2μm membrane for HPLC-MS analysis. The chromatographic separation was achieved on a C18 column with a mobile phase consisting of acetronitrile and 0.1% acetate. ESI(-)-SIM mode was adopted for the detection of chloramphenicol. The developed approach is characterized by short time consumption for chromatographic separation, high sensitivity and good reliability so as to meet the requirements for rapid analysis of large-batch samples.