FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 216-219.doi: 10.7506/spkx1002-6630-201308046

Previous Articles     Next Articles

Determination of β-Agonists in Cooked Meat by HPLC-MS/MS

WANG Yuan,XING Li-jie,HAO Jia-yong,LU Li-liang,TANG Zong-gui,LUO Xiao-ling   

  1. Food Quality Supervision and Testing Center of Ministry of Agriculture, Xinjiang Academy of Agricultural Reclamation Science, Shihezi 832000, China
  • Received:2011-12-15 Revised:2013-03-15 Online:2013-04-25 Published:2013-05-07
  • Contact: Xing Li-jie E-mail:xinglj2010@sina.com

Abstract: A high performance liquid chromatography-mass/mass (HPLC-MS/MS) method was established for the determination of 3 β-agonists (clenbuterol, ractopamine and salbutamol) in cooked meat. The β-agonists were hydrolyzed by β-glucuronidase, purified by MCX, and analyzed with a methanol-0.1% formic acid-acetonitrile mobile phase. The residues of β-agonists were determined by electrospray ionization-trandem mass spectrometry, and quantified by external standard method. The calibration curve revealed an excellent linear range between peak areas and concentrations in the range of 1–100 ng/mL with correlation coefficient (R2) higher than 0.99. The limit of detection of the developed method was 0.25 μg/kg. The average recovery rate from spiked cooked meat at three concentrations of 0.5, 1, 2 μg/kg was in the range of 80%–120% with relative standard deviations of 1.0%–10.0%.

Key words: β-agonists, cooked meat, high performance liquid chromatography-mass/mass (HPLC-MS/MS)

CLC Number: