干旱区生态环境知识资源中心(Arid): 超高压液相色谱-串联质谱法测定肉类中沃尼妙林和泰妙菌素的残留量

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	超高压液相色谱-串联质谱法测定肉类中沃尼妙林和泰妙菌素的残留量
其他题名	Determination of Valnemulin and Tiamulin Residues in Meat Using Liquid Chromatography-Tandem Mass Spectrometry
	刘晓茂; 李学民; 葛娜; 王飞; 杨志伟; 曹彦忠
来源期刊	食品与发酵工业
ISSN	0253-990X
出版年	2012
卷号	38 期号:8 页码:182-186
中文摘要	建立了固相萃取-高效液相色谱-串联质谱(UPLC-MS/MS)测定肉类中沃尼妙林和泰妙菌素残留量的分析方法。样品用乙腈提取,OasisMCXSPE小柱净化,经C_(18)色谱柱分离,以电喷雾离子源(ESI)在正离子多反应监测(MRM)模式下进行测定,外标法定量。沃尼妙林和泰妙菌素的检出限均为0.04mug/kg,定量下限均为0.1mug/kg,在0.1~50.0mug/L内线性关系良好,相关系数r均大于0.99。在0.1~10.0mug/kg的加标水平内的回收率为80%-94%,RSD为4.5%~8.2%。该方法实用、准确、灵敏,适用于肉类中沃尼妙林和泰妙菌素残留量的测定。
英文摘要	A method was developed for the determination of valnemulin and tiamulin residues in meat by solidphase extraction clean up-liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The sample was extracted by acetonitrile, purified by solid phase extraction (SPE) with oasis MCX extraction catridge. C18 column was the separation column, positive electrospray ionization was performed under multiple reaction monitoring (MRM) mode. The limit of detection for valnemulin and tiamulin was 0.04mug/kg, and the limit of quantization was 0.1 mug/kg. The calibration curve showed a good linear from 0.1 mug/kg to 50.0mug/kg with a correlation coefficient of 0.99. The recoveries of valnemulin and tiamulin at spiked levels in the range of 0.1 ~ 10.0mug/kg were 80% ~ 94% with relative standard deviations of 4.5% ~ 8.2%. The method was practical, accurate and sensitive, and was suitable for the determination of valnemulin and tiamulin residues in meat.
中文关键词	超高压液相色谱-串联质谱 ; 固相萃取净化 ; 沃尼妙林 ; 泰妙菌素 ; 残留
英文关键词	liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) solid-phase extraction clean up valnemulin tiamulin residues
语种	中文
国家	中国
收录类别	CSCD
WOS类目	CHEMISTRY ANALYTICAL
WOS研究方向	Chemistry
CSCD记录号	CSCD:4681156
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/228539
作者单位	秦皇岛出入境检验检疫局, 秦皇岛, 河北 066004, 中国
推荐引用方式 GB/T 7714	刘晓茂,李学民,葛娜,等. 超高压液相色谱-串联质谱法测定肉类中沃尼妙林和泰妙菌素的残留量[J],2012,38(8):182-186.
APA	刘晓茂,李学民,葛娜,王飞,杨志伟,&曹彦忠.(2012).超高压液相色谱-串联质谱法测定肉类中沃尼妙林和泰妙菌素的残留量.食品与发酵工业,38(8),182-186.
MLA	刘晓茂,et al."超高压液相色谱-串联质谱法测定肉类中沃尼妙林和泰妙菌素的残留量".食品与发酵工业 38.8(2012):182-186.