[Determination of streptomycin and dihydrostreptomycin residues in tomato ketchup by UPLC-MS/MS].
| Autor: | Liu T, Wang S, Ma Y, Cheng J, Shen S, Wang Z |
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| Jazyk: | čínština |
| Zdroj: | Wei sheng yan jiu = Journal of hygiene research [Wei Sheng Yan Jiu] 2016 Jan; Vol. 45 (1), pp. 61-4. |
| Abstrakt: | Objective: To develop a method for simultaneous determination of streptomycin and dihydrostreptomycin residues in tomato ketchup by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods: The sample was dissolved with phosphorus solution (pH 2) and extracted by ultrasonic. The pigment was removed with n-hexane. Then, the sample was cleaned up by HLB SPE. The HILIC chromatographic column (100 mm x 2.1 mm, 1.7 μm) was used to complete the separation under gradient elution. The mixed solution of 0.1% formic acid solution and acetonitrile was used as mobile phase. The detection of streptomycin and dihydrostreptomycin were carried out by MS/MS under multiple reaction monitoring (MRM) mode. The external standard method was used for quantitative analysis. Results: The calibration curves for streptomycin and dihydrostreptomycin were indicated in the range of 0.005 - 0.100 mg/kg, and the detection limits were both 0.005 mg/kg. The recoveries of streptomycin and dihydrostreptomycin were ranged from 79.5% to 93.9% with relative standard deviations no more than 10%. Conclusion: The method is simple and accurate to meet the requirements for determination of streptomycin and dihydrostreptomycin residues in tomato ketchup. |
| Databáze: | MEDLINE |
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