牛肉、豬肉暨雞肉中甲磺氯黴素之殘留分析   全文下載

Method for the Analysis of Residual Thiamphenicol in Beef, Pork and Chicken

利用高效液相層析法分析牛肉、豬肉及雞肉中甲磺氯黴素之檢驗方法業已建立。甲磺氯黴素以乙?自檢體中均質萃取過濾，再以經乙?飽和之正己烷脫脂後，濃縮至乾，再以矽酸鎂過濾層析管柱淨化，利用高效液相層析儀分析定量。所使用之層析管柱為Cosmosil C18，移動相為乙?：水（20:80），以紫外光檢出器於226 nm進行檢測。於檢體中添加甲磺氯黴素0.05、0.1及0.15 ppm時，其回收率於牛肉、豬肉及雞肉中分別為74.5~96.6%，76.8~94.4%及73.9~95.6%，變異係數在0.08~5.12%之間，本方法在此三種檢體中之最低檢出量可達0.01 ppm。本計畫於民國八十二年三月至八十二年五月間於全省抽驗市售牛肉、豬肉及雞肉檢體各20件，結果均未檢出。

A high-performance liquid chromatographic (HPLC) method for the determination of thiamphenicol residues in beef, pork and chicken has been developed. Thiamphenicol was extracted from samples with acetonitrile. After filtration, degreasing with acetonitrile saturated n-hexane and concentration, then was cleaned up with Florisil cartridge chromatography. Finally, the aliquot was quantitated by a reverse phase C18 colunm, acetonitrile-water mobile phase and UV detector at 226 nm. Recovery studies were performed at 0.05, 0.1 and 0.15 ppm fortifed levels in beef, pork and chicken, respectively. Recoveries were between 74.5~96.6 % for beef, 76.8~94.4 % for pork and 73.9~95.6% for chicken. Coefficients of variation were in the range of 0.08~5.12 %. All limitation of detection was 0.01 ppm. No any thiamphenicol residue was found in twenty samples of beef, pork and chicken sold in Taiwan market from March to May of 1993.