气相色谱-质谱法测定动物源性食品中残留的葚孢菌素

Determination of Spiroxamine Residues in Foodstuffs of Animal Origin by Gas Chromatography-mass Spectrometry

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%.