摘要
建立了气相色谱-质谱法检测动物源性食品中葚孢菌素残留量的方法。采用环己烷-二氯甲烷(体积比为9:1)振荡提取,中性氧化铝固相萃取柱净化,气相色谱-质谱法进行测定,选择离子监测模式检测。通过方法优化,确定方法检出限为0.01mg/kg(S/N=10),在0.005~1mg/kg范围内线性关系良好(R2=0.9999)。在0.01、0.05、0.10mg/kg 3个添加水平下,葚孢菌素的添加回收率在70.5%~102.1%,相对标准偏差(RSD)为3.4%~5.7%。
A gas chromatography-mass spectrometry(GC-MS) method was established for the determination of spiroxamine residues in foodstuffs of animal origin.Spiroxamine was extracted by cyclohexane-dichloromethane(9+1,V/V),cleaned up by neutral alumina solid phase extraction,and then analyzed by GC-MS with EI source in SIM mode.The method was optimized and the detection limit was 0.01 mg/kg(S/N=10).The recoveries were from 70.5% to 102.1% and the relative standard deviations(RSDs) were from 3.4% to 5.7%.
出处
《分析科学学报》
CAS
CSCD
北大核心
2011年第2期199-202,共4页
Journal of Analytical Science
基金
国家质检总局基金资助项目(No.2007B885)
关键词
气相色谱-质谱法
葚孢菌素、动物源性食品
Gas chromatography-mass spectrometry
Spiroxamine
Foodstuffs of animal origin