Determination of Ractopamine Residues in Sausage by High Performance Liquid Chromatography-Tandem Mass Spectrometry

doi:10.7506/spkx1002-6630-200908041

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 197-200.doi: 10.7506/spkx1002-6630-200908041

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Determination of Ractopamine Residues in Sausage by High Performance Liquid Chromatography-Tandem Mass Spectrometry

ZHANG Li-fang WANG Xiao-yang ZHANG Tao QIU Min-qi XUE Fei-qun*

(Key Open Laboratory of Veterinary Drug Safety Evaluation and Residues Research, Shanghai Veterinary Research Institute, Chinese
Academy of Agricultural Sciences, Key Laboratory of Animal Parasitology, Ministry of Agriculture, Shanghai 200232, China)

Received:2008-05-16 Revised:2008-06-30 Online:2009-04-15 Published:2010-12-29
Contact: XUE Fei-qun* E-mail:xuefeiqun@online.sh.cn

Abstract

Abstract:

A liquid chromatography-tandem mass spectrometry (LC-MS/MS) coupled with solid phase extraction method was developed for determining the residual ractopamine in sausage. Sausage samples were extracted with methanol, hydrolyzed with β-glucuronidase, purified by solid phase and detected by the multiple reaction monitoring mode. After investigation of matrix effect, the quantitative correction method was confirmed. The results showed that the peak area and concentration of ractopamine present a good linear relationship in the concentration range of 0.5 to 4μg/kg (R2 > 0.99), and the detection limit is 0.15 μg/kg.

Key words: ractopamine, solid phase extraction, LC-MS/MS, residues

CLC Number:

TS207.5

ZHANG Li-fang WANG Xiao-yang ZHANG Tao QIU Min-qi XUE Fei-qun*. Determination of Ractopamine Residues in Sausage by High Performance Liquid Chromatography-Tandem Mass Spectrometry[J]. FOOD SCIENCE, 2009, 30(8): 197-200 https://doi.org/10.7506/spkx1002-6630-200908041

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Determination of Ractopamine Residues in Sausage by High Performance Liquid Chromatography-Tandem Mass Spectrometry

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