高效液相色谱-串联质谱法测定鸡肉产品中金刚烷胺残留量

HPLC-MS/MS Determination of Residual Amount of Amantadine in Chicken Meat Products

应用高效液相色谱-串联质谱法测定鸡肉产品中金刚烷胺的残留量。样品经乙腈提取,以乙腈-水(3+7)溶液作为定容溶液。Phenomenex Kinetex C18色谱柱为分离柱,以不同体积比的0.1%(体积分数)甲酸溶液和乙腈为流动相进行梯度洗脱,采用电喷雾正离子源选择反应监测模式检测。采用基质匹配曲线校正。金刚烷胺的质量浓度在0.005~0.1mg·L-1范围内与其峰面积呈线性关系,检出限(3S/N)为1.0μg·kg-1。以空白样品为基体进行加标回收试验,所得回收率在82.5%~94.0%之间,测定值的相对标准偏差(n=6)在6.3%~11%之间。

HPLC-MS/MS was applied to the determination of residual amount of amantadine in chicken meat products.The sample was extracted with acetonitrile and the sample solution was diluted to constant volume with acetonitrile-water(3+7)solution.Phenomenex Kinetex C18 column was used as stationary phase,and the mixture of 0.1%(φ)formic acid solution and acetonitrile mixed in different ratio was used as mobile phase in gradient elution.ESI+and selective reaction monitor were adopted in MS/MS. Matrix matching curve was used for calibration.Linear relationship between values of peak area and mass concentration of amantadine was obtained in the range of 0.005-0.1mg·L-1,with detection limit(3S/N)of 1.0μg·kg-1.On the base of blank sample,test for recovery was made by standard addition method;values of recovery found were in the range of 82.5%-94.0%,with RSD′s(n=6)in the range of 6.3%-11%.