【摘要】 建立了猪肉中残留氯霉素(CAP)的GC-MS分析方法。样品中CAP用乙酸乙酯提取,脂肪用正己烷去除,BondElut-C18柱纯化样品,BSTFA-TMCS衍生后用NCI源选择m/z为466的特征离子为目标离子,在SIM模式下进行GC-MS分析。被检测CAP质量浓度在0.08~100μg/kg内,方法的线性关系良好,相关系数为0.998。方法的最低检测限达到0.08μg/kg。用此方法对市场上销售的猪肉样品进行测定,结果显示:只有一份样品CAP残留量为(0.236±0.007)μg/kg,另4份猪肉样品中未检出CAP残留。应用本方法测定新鲜猪肉中CAP残留,基本上满足了灵敏、快速、准确可靠的分析方法要求。更多还原

【Abstract】 The chloramphenicol residues in pork was determined by gas chromatography-mass spectrometry (GC-MS). Chloramphenicol was extracted with ethylacetate and partitioned with n-hexane to remove lipids. Cleanup was performed on a Bond Elut-C18 column, and the recovered chloramphenicol was derived with BSTFA-TMCS and analyzed in selective ion monitoring(SIM)mode using m/z 466 as the characteristic ion. The linear range was very good from 0.08 to 100 μg/kg and relative coefficient was 0.998. The chloramphenicol residue was detected in only one pork sample(0.236±0.007 μg/kg) among the five pork samples from market. The method was sensitive, accurate and suitable for the determination of trace CAP in pork.更多还原