摘要
建立了肉肠中莱克多巴胺残留量固相萃取-液相色谱-串联质谱分析方法。肉肠样品经甲醇提取,提取物经葡萄糖醛酸酶酶解后,固相萃取小柱净化。选用多反应监测模式进行测定。通过基质效应的考察,确定了定量校正的方法。结果显示,莱克多巴胺添加浓度在0.5～4μg/kg范围内时,其峰面积和浓度呈良好的线性范围,相关系数R2大于0.99。本方法最低检测限为0.15μg/kg。
A liquid chromatography-tandem mass spectrometry （LC-MS/MS） coupled with solid phase extraction method was developed for determining the residual ractopamine in sausage. Sausage samples were extracted with methanol, hydrolyzed with β-glucuronidase, purified by solid phase and detected by the multiple reaction monitoring mode. After investigation of matrix effect, the quantitative correction method was confirmed, The results showed that the peak area and concentration of ractopamine present a good linear relationship in the concentration range of 0.5 to 4 μg/kg （R^2 〉 0.99）, and the detection limit is 0.15 μg/kg.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第8期197-200,共4页
Food Science
