液相色谱串联质谱法检测食品中金刚烷胺的方法研究

Study on Determination of Amantadine in Food by High- Performance Liquid Chromatography-Mass Spectrometry

目的:采用液相色谱串联质谱法检测包装食品中金刚烷胺。方法:用1%的乙酸乙腈配制液提取鸡肉和鸡蛋样品,后经脱水、去脂、旋干和复溶、过滤器净化、氮吹,50%乙腈水定容,上机采集和定量。结果:在浓度为2~100 ng·mL^(-1)时,金刚烷胺的标曲线性好,相关系数r为0.9999,加标回收率在74.4%~117.9%,RSD<10%。结论:该方法便于操作、原理简单、回收率稳定以及重复率高,能用于金刚烷胺的测定。

Objective:To detect amantadine in packaged food by liquid chromatography-tandem mass spectrometry.Method:Chicken and egg samples were extracted with 1%acetic acid acetonitrile solution,and then dehydrated,degreased,spin-dried and redissolved,purified by filter,nitrogen blown,50%acetonitrile water to constant volume,collected and quantified by computer.Result:In the concentration range of 2~100 ng·mL^(-1),the standard curve of amantadine is good,the correlation coefficient r is 0.9999,and the recoveries are 74.4%~117.9%,the RSD<10%.Conclusion:This study is easy to operate,simple in principle,stable in recovery rate and high in repetition rate,and can be used for the determination of amantadine.