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| Determination of Strobane Residues in Meat and Meat Products by Gel Permeation Chromatography Coupled with Gas Chromatography-Negative Chemical Ionization Mass Spectrometry |
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| DOI：10.3969/j.issn.1004-4957.年份.月份 |
| KeyWord:strobane gas chromatography-negative chemical ionization mass spectrometry(GC-NCI/MS) gel permeation chromatography(GPC) meat and meat products |
| Author | Institution |
| 李拥军,王美玲,颜鸿飞,戴华，张帆，焦艳娜，龚强 |
1.湖南出入境检验检疫局;2.食品安全科学技术湖南省重点实验室 |
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| Abstract: |
| A method for the analysis of strobane residues in meat,beef,mutton,chicken,chinese bacon and dry pork was developed using gas chromatography-negative chemical ionization mass spectrometry(GC-NCI/MS),based on gel permeation chromatography(GPC) purification.The homogenized sample was extracted with n hexane，then cleaned by GPC with ethyl acetate-cyclohexane solution(1∶1) as mobile phase．The targeted compounds were detected under selected ion monitoring(SIM)mode and quantified by the external standard method.The high correlation coefficents(r=0.999 7)of strobane were obtained within a concentration range of 0.01-2.0 mg/L .The LOQ of strobane was 10 μg/kg.In the six matrixes mentioned above,the average recoveries of strobane at spiked concentration of 10.0-50.0 μg/kg ranged from 80% to 98%,with RSDs(n=8) of 2.1%-8.7%.This method was suitable for the identification and quantification of strobane residues in various meat and meat products. |
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