液相色谱-串联质谱法检测鸡肉中金刚烷胺
目的 建立鸡肉中金刚烷胺的液相色谱-串联质谱测定方法。方法 鸡肉样品中的金刚烷胺用甲醇-1%三氯乙酸(1:1, v/v)提取, 经固相萃取柱净化、浓缩后, 采用液相色谱-串联质谱法在正离子模式下检测。结果 该方法检测限为5.0 μg/kg。在1~100 μg/kg范围内线性关系良好, 相关系数r>0.999。在低、中、高三个添加水平下, 该方法的平均回收率为89.0%~98.7%, 相对标准偏差为0.3%~2.5%(n=5), 变异系数为1.9%~5.5%(n=5)。结论 本方法灵敏度高、准确性好、适用于鸡肉中金刚烷胺残留的检测。
Objective To establish a method for the determination of amantadine in chicken by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Methods The residues of amantadine in the test samples were extracted with methanol-1% trichloroacetic acid (1:1, v/v). After being cleaned up with SPE column, the analytes were detected by LC-MS/MS under multiple reaction monitoring (MRM) via positive ionisation mode. Results The limit of quantification was 5.0 μg/kg. The method showed a good linearity over the range of 1~100 μg/kg for amantadine with r>0.999. The average recoveries at 3 spiked concentration levels were between 89.0%~98.7%, while the relative standard deviations (RSD) were between 0.3%~2.5% (n=5) and bias were between 1.9%~5.5% (n=5). Conclusion The established method is highly sensitive, accurate and reproducible. It is suitable for the detection of amantadine in chicken.
标题：液相色谱-串联质谱法检测鸡肉中金刚烷胺
英文标题：Determination of amantadine in chicken by liquid chromatography-tandem mass spectrometry
作者：
陈燕 上海市食品药品检验所
李晓雯 上海市食品药品检验所
王柯 上海市食品药品检验所
刘畅 上海市食品药品检验所
中文关键词:金刚烷胺,液相色谱-串联质谱法,固相萃取,鸡肉,
英文关键词:amantadine,liquid chromatography-tandem mass spectrometry,solid phase extraction,chicken,
发表日期：2013-10-29
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