超高效液相色谱-串联质谱法测定即食休闲肉制品中的氯霉素

Determination of Chloramphenicol in Ready-to-Eat Casual Meat Products by Ultra PerformanceLiquid Chromatography-Tandem Mass Spectrometry

通过优化前处理方法,建立了快速、准确检测市场流通的鸡爪、猪蹄、鸭翅、鸡脖、猪肉脯和牛肉干等即食休闲肉制品中氯霉素含量的方法。结果表明,样品以水为分散剂,NaCl为分相剂,乙腈为提取剂,正己烷萃取净化处理,超高效液相色谱-串联质谱法测定,在0.5~20.0 ng·mL^(-1)浓度范围内线性关系良好,相关系数R> 0.999,相对标准偏差为2.0%~3.7%,检出限为0.03μg·kg^(-1),定量限为0.1μg·kg^(-1),加标回收率为100.3%~113.2%。该方法适用于复杂基质即食休闲肉制品中氯霉素的测定。

By optimizing the pre-treatment method,a method for rapid and accurate detection of chloramphenicol content in ready-to-eat casual meat products such as chicken feet,pig trotters,duck wings,chicken necks,pork breasts and beef jerky circulating in the market was established.The results showed that the sample was measured with ultra-high performance liquid chromatography-tandem mass spectrometry using water as the dispersant,NaCl as the phase separation agent,acetonitrile as the extractant,n-hexane extraction and purification,and the method was linear in the concentration range of 0.5~20.0 ng·mL^(-1) with the correlation coefficient R>0.999,the relative standard deviations were 2.0%~3.7%,the limits of detection were 0.03μg·kg^(-1),the limits of quantification were 0.1μg·kg^(-1) and the recoveries of the spiked standards were 100.3%~113.2%.The method is suitable for the determination of chloramphenicol in ready-to-eat casual meat products with complex matrix.