流动注射化学发光法测定动物肝脏中的甲磺酸达氟沙星

食品科学 ›› 2012, Vol. 33 ›› Issue (22): 246-249.

流动注射化学发光法测定动物肝脏中的甲磺酸达氟沙星

朱盈蕊1，高向阳1,*，王珊1，陈双2，张小燕2

1.河南农业大学食品科学技术学院 2.郑州科技学院食品科学系

收稿日期:2011-09-13 修回日期:2012-10-24 出版日期:2012-11-25 发布日期:2012-11-20
通讯作者: 高向阳 E-mail:ndgaoxy@163.com
基金资助:
河南省重点学科建设基金

Determination of Danofloxacin Mesylate in Animal Liver by Flow Injection Chemiluminescence

ＧＡＯ xiang-yang

Received:2011-09-13 Revised:2012-10-24 Online:2012-11-25 Published:2012-11-20
Contact: ＧＡＯ xiang-yang E-mail:ndgaoxy@163.com

摘要/Abstract

摘要： 建立了一种快速测定动物肝脏中甲磺酸达氟沙星的新方法。本方法的基础是碱性介质中甲磺酸达氟沙星对鲁米诺-高碘酸钾体系发光强度的线性增敏作用，样品通过固相萃取柱净化后，在与标准曲线完全相同的条件下用流动注射化学发光法测定。结果表明：优化实验条件下，甲磺酸达氟沙星在质量浓度4.53×10-6～2.27×10-3mg/mL范围内与体系相对化学发光强度呈良好线性关系，检出限为3.76×10-6mg/mL，相对标准偏差RSD为1.9%(n=11)。用于猪肝和鸡肝甲磺酸达氟沙星的测定，加标回收率为69.00%～97.50%，结果令人满意。

关键词: 甲磺酸达氟沙星, 流动注射化学发光, 动物肝脏, 固相萃取

Abstract: A new method for the rapid determination of danofloxacin mesylate was proposed based on the fact that the chemiluminescence (CL) reaction between luminol and potassium periodate is sensitized by danofloxacin mesylate in alkaline solution. Samples were extracted with phosphate buffer solution and the extract was cleaned up using a solid-phase extraction column and determined by flow-injection chemiluminescence as described for the standard curve preparation. Under optimal conditions, an excellent linear relationship between chemiluminescence intensity and danofloxacin mesylate concentration was in the range of 4.53 × 10-6–2.27 × 10-3 mg/mL. The limit of detection for danofloxacin mesylate was 3.76 × 10-6 mg/mL with a relative standard deviation (RSD) of 1.9% (n = 11). The average recovery rates of danofloxacin mesylate when spiked to pork and chicken liver were in the range of 69.00%–97.50% (n = 5).

Key words: danofloxacin mesylate, flow injection chemiluminescence, animal liver, solid phase extraction

中图分类号:

朱盈蕊1，高向阳1,*，王?珊1，陈?双2，张小燕2 . 流动注射化学发光法测定动物肝脏中的甲磺酸达氟沙星[J]. 食品科学, 2012, 33(22): 246-249.

ＧＡＯ xiang-yang. Determination of Danofloxacin Mesylate in Animal Liver by Flow Injection Chemiluminescence[J]. FOOD SCIENCE, 2012, 33(22): 246-249.

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