HPLC法测定牛羊肉中土霉素、四环素、金霉素残留量

Determination of Oxytetracycline,Tetracycline and Chlortetracycline Residues in Beef and Mutton by HPLC

建立高效液相色谱法测定牛羊肉中土霉素、四环素和金霉素残留量的检测方法。采用甲醇提取,用甲醇饱和的正己烷去除脂溶性杂质,用5%高氯酸沉淀蛋白。采用C18柱(150 mm×4.6 mm,5μm),流动相为0.01 mol/L磷酸二氢钠(含0.5%磷酸)溶液-乙腈=81∶19(体积比),检测波长为350nm。霉素、四环素和金霉素的分离度好,土霉素、四环素和金霉素的提取回收率分别为80.7%、78.6%和80.4%(n=9)。本方法操作简单,结果准确,可以有效地控制牛羊肉中土霉素、四环素和金霉素残留量。

To establish a method for determining oxytetracyline, tetracycline and chlortetracycline residues in meat by HPLC. The sample was extracted with methanol, impurities,and using C18 column （4.6 mm ×4.6mm,5μm）, n-hexane saturated with methanol to remove mobile phase was 0.01 mol/L sodium dihydrogen phosphate （containing 0.5 % phosphoric acid） solution - acetonitrile = 81 ： 19 （volume ratio） ,wavelength of detector was 350 nm. Oxytetracycline, tetracycline and chlortetracycline separation were well separated, oxytetracycline, tetracycline and chlortetracycline extraction recoveries were 80.7 % ,78.6 % and 80.4 %, respectively. The limit was 0.02 mg/kg for oxytetracyline, 0.02 mg/kg for tetracyline and 0.05 mg/kg for chlortetracycline. This method is simple, accurate and convenient. It is very suitable for the quanlity control of oxytetracyline, tetracyline and chlortetracycline residues in meat.