胶束电动色谱法测定食品中的抗生素

Determination of antibiotics in foods with micellar electrokinetic chromatogarphy

建立了一种同时测定食品中的四环素、美他环素、多西环素及氯霉素含量的胶束电动色谱法.考察了缓冲溶液的浓度、添加剂、分离电压、进样时间以及温度等条件对分离的影响,得到了最佳的分离条件,即运行缓冲溶液为70 mmol/L硼砂-20 mmol/L十二烷基硫酸钠溶液,检测波长215 nm,分离电压25 kV,分离温度15℃.最佳分离条件下4种抗生素在12 m in内达到基线分离,且氯霉素为5.00-250.00μg/mL,四环素、美他环素和多西环素为10.00-250.00μg/mL时呈现良好的线性关系（相关系数大于0.991 2）.该方法可用于食品中残留抗生素的检测.

A micellar electrokinetic chromatography method for the determination of tetracycline,metacycline,doxycycline and chloromycetin content in foods was developed.The factors that affect separation such as buffer concentration,additives,injection time,separation voltage and temperature were investigated and the optimal condition for separation was obtained： 70 mmoI/L sodium tetraborate-20 mmoI/L SDS,voltage of 25 kV,temperature of 15 ℃,injection time of 5 s with a pressure of 3.45 kPa and detector wavelength of 215 nm.Under the optimum conditions,the above mentioned four analytes could be base-line separated within 12 min.Good linear relationship were also obtained in the range of 5.0~250.0 μg/mL for CAP and 10.0~250.0 μg/mL for TC,MC and DC with correlation coefficient larger than 0.991 2.The proposed method was simple and rapid with good repeatability,and it had been successfully applied to determine residual antibiotics in egg and milk.