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通过式固相萃取-超高效液相色谱-串联质谱法测定猪肉中多种受体激动剂药物残留
引用本文:李艳明,王坤,朱富强,高会兰. 通过式固相萃取-超高效液相色谱-串联质谱法测定猪肉中多种受体激动剂药物残留[J]. 食品工业科技, 2021, 42(14): 264-271. DOI: 10.13386/j.issn1002-0306.2020090182
作者姓名:李艳明  王坤  朱富强  高会兰
作者单位:1.滨州市检验检测中心,山东滨州 2566002.滨州市职业学院,山东滨州 256603
摘    要:建立了猪肉中多种受体激动剂药物残留同时检测的超高效液相色谱-串联质谱方法.样品经酶解后,以酸化乙腈为提取液,PRIME HLB通过式净化的方式,超高效液相色谱-串联质谱法(ultra performance liquid chromatography-tandem mass spectrometry,UPLC-MS/M...

关 键 词:猪肉  通过式固相萃取  受体激动剂  超高效液相色谱-串联质谱法
收稿时间:2020-09-18

Determination of Multiple Receptor Agonist Drug Residues in Pork by Pass-type SPE and Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
LI Yanming,WANG Kun,ZHU Fuqiang,GAO Huilan. Determination of Multiple Receptor Agonist Drug Residues in Pork by Pass-type SPE and Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry[J]. Science and Technology of Food Industry, 2021, 42(14): 264-271. DOI: 10.13386/j.issn1002-0306.2020090182
Authors:LI Yanming  WANG Kun  ZHU Fuqiang  GAO Huilan
Affiliation:1.Binzhou Testing Center, Binzhou 256600, China2.BinZhou Polytechnic, Binzhou 256603, China
Abstract:A method was established for the simultaneous determination of multiple receptor agonist drug residues in pork by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). After enzymatic hydrolysis, the samples were extracted by acidic acetonitrile, and cleaned up by pass-type PRIME HLB, then detected by UPLC-MS/MS in the positive mode and multiple reaction monitoring (MRM) mode, and quantified by the external standard method. Results showed that, good linear relationship were obtained for the 11 multiple receptor agonist drugs in the range of 0.1~100 μg/L, with coefficients of determination between 0.9992 and 0.9999. The limits of detection (LOD) for the method were 0.5 μg/kg, the average recoveries of all compouds were between 81.3% and 117.6%, with the relative standard deviations varying from 0.7% to 6.5%. The method was simple and would be suitable for simultaneous determination of multiple receptor agonist drug residues in pork.
Keywords:
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