食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
13期
115-118
,共4页
HPLC-MS/MS%鸡可食组织%阿奇霉素
HPLC-MS/MS%鷄可食組織%阿奇黴素
HPLC-MS/MS%계가식조직%아기매소
HPLC-MS/MS%edible organizations%azithromycin
建立了检测家禽鸡可食组织中阿奇霉素残留量的HPLC-MS/MS法，主要色谱条件为：XDB-C18色谱柱（1.8滋m，2.1×30 mm）；以0.1%甲酸的水和甲醇（60∶40，体积比）作为流动相；流量为0.4 mL/min；以MRM扫描模式，母离子m/z 749.5，定量离子m/z 589.5，定性离子m/z 157.8进行检测。结果表明：该方法加标线性范围为0.01滋g/mL~0.20滋g/mL与0.20滋g/mL~1.0滋g/mL相关系数均大于0.990，出峰时间为1.231 min，最低检测限为0.001滋g/mL，采用本法测定鸡可食组织中阿奇霉素回收率在73.6%以上，日内日间变异系数均小于5%。
建立瞭檢測傢禽鷄可食組織中阿奇黴素殘留量的HPLC-MS/MS法，主要色譜條件為：XDB-C18色譜柱（1.8滋m，2.1×30 mm）；以0.1%甲痠的水和甲醇（60∶40，體積比）作為流動相；流量為0.4 mL/min；以MRM掃描模式，母離子m/z 749.5，定量離子m/z 589.5，定性離子m/z 157.8進行檢測。結果錶明：該方法加標線性範圍為0.01滋g/mL~0.20滋g/mL與0.20滋g/mL~1.0滋g/mL相關繫數均大于0.990，齣峰時間為1.231 min，最低檢測限為0.001滋g/mL，採用本法測定鷄可食組織中阿奇黴素迴收率在73.6%以上，日內日間變異繫數均小于5%。
건립료검측가금계가식조직중아기매소잔류량적HPLC-MS/MS법，주요색보조건위：XDB-C18색보주（1.8자m，2.1×30 mm）；이0.1%갑산적수화갑순（60∶40，체적비）작위류동상；류량위0.4 mL/min；이MRM소묘모식，모리자m/z 749.5，정량리자m/z 589.5，정성리자m/z 157.8진행검측。결과표명：해방법가표선성범위위0.01자g/mL~0.20자g/mL여0.20자g/mL~1.0자g/mL상관계수균대우0.990，출봉시간위1.231 min，최저검측한위0.001자g/mL，채용본법측정계가식조직중아기매소회수솔재73.6%이상，일내일간변이계수균소우5%。
The purpose was to establish a method of determination azithromycin's residual quantity in poultry chicken by HPLC-MS/MS. The samples were separated on XDB-C18 column (1.8μm,2.1×30 mm), eluted with mixture of water with 0.1%methanoic acid and methanol(60∶40,volume ratio)at 0.4 mL/min, scan by MRM with parent ion m/z 749.5, quantify ion m/z 589.5 and determin ion m/z 157.8. Results showed that the calibration curces of standard test had good linearity over the range from 0.01μg/mL-0.20μg/mL and from 0.20μg/mL-1.0 μg/mL with a correlation coefficient of 0.990. The minimum detection limit was 0.001μg/mL and the peak time was 1.231min. By adopting the method for the determination of chicken in edible tissues of azithromycin recovery rate is above 73.6%, within-day and between-day coefficients of variation were less than 5%.
