以固相萃取與高效液相層析法鑑定豬肉與雞肉中之泰妙素   全文下載

Determination of Tiamulin Residue in Pork and Chicken by Solid Phase Extraction and HPLC

本研究係以高效液相層析儀（HPLC）來鑑定雞肉與豬肉中之泰妙素：樣品經由乙?萃取後，以液液分離純化，最後以正己烷萃取，萃取液經濃縮後，再經過Bond elut C18 萃取匣淨化後以HPLC分析。HPLC之分析管柱為lichrospher 100 RP-18 column （5 μm，4.6 mm I.d. × 250 mm），移動相為80%乙?與1%碳酸銨（90:10，v/v），偵測波長為210 nm。研究結果得知，當泰妙素之濃度為0.5~8.0 ppm時，直線校正曲線有良好相關係數（R2= 0.9995），而檢測極限為0.025 ppm。添加泰妙素標準品至雞肉與豬肉中，回收率分別為84.3~97.0%與87.9~105.9%。此外，由市場購得之雞肉與豬肉樣品各10件，均未檢出泰妙素。

A high performance liquid chromatography (HPLC) was developed for determining tiamulin residue in chicken and pork. Samples were extracted with acetonitrile, purified by liquid partition separation, and extracted with n-hexane at last. The n-hexane extract was concentrated and eluted through a Bond Elut C18 cartridge for HPLC analysis. The HPLC system was performed on a Lichrospher 100 RP-18 column (5 μm, 4.6 mm I.D. × 250 mm) using a mixture of 80% acetonitrile and 1% ammonia carbonate (90:10, v/v) as mobile phase, and detecting wavelength was set at 210 nm with an UV-Vis detector. The calibration curve (R2 = 0.9995) of tiamulin was highly linear at concentrations of 0.5~8.0 ppm, while the detection limit was 0.025 ppm. Recoveries of tiamulin spiked in chicken and pork samples ranged from 84.3~97.0% and 87.9~105.9%, respectively. Each 10 chicken and pork samples sold in retail markets were tested to detect tiamulin, while none of these samples contained tiamulin.