气相色谱-串联质谱法同时测定肉制品中氯霉素、甲砜霉素残留

建立了肉制品中氯霉素、甲砜霉素的气相色谱串联质谱检测方法。样品经均质后,用乙酸乙酯提取,正己烷脱脂,弗罗里硅土小柱净化,衍生后用气相色谱串联质谱法检测,内标法定量。优化了二级质谱条件,包括离子对及碰撞电压。该方法检出限为氯霉素(CAP)0.02μg/kg,甲砜霉素(TAP)0.1μg/kg,加标回收率均在86%~97%之间,相对标准偏差(RSD)在3.8%~12.3%之间,在0.1~20 ng/mL范围内都呈现出良好线性关系。

Simultaneous determination of chloramphenicol and thiamphenicol in meat products by GC/MS/MS

A new chromatography tandem mass spectrometry （GC/MS/MS） method for determination of chloramphenicol （CAP） and thiamphenicol （TAP） was described. The homogenized samples were extracted with ethyl acetate and extracts were partitioned withn-hexane to remove lipids. Fur- ther cleanup was performed on a florisil cartridge and the purified samples were derivatized. GC/MS/MS was used and quantified by internal standard method. The conditions of tandem mass were optimized, including collision induced dissociation voltage and target ions. The detection limit was 0.02 ug/kg for CAP and 0.1 ug/kg for TAP, the adding standard recovery rate was in the range of 86%-97%. The relative standard deviation was be- tween 3.8% and 12.3%, and in the range of 0.1-20 ng/ml, the correlation coefficient was in good.