Determination of Epinephrine and Dopamine Residues in Meat and Meat Products by Solid Phase Extraction Combined with Ultra-High Performance Liquid Chromatography-Mass Spectrometry
HE Liangna, MA Junmei, FAN Lixin, LI Qiang
Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang 050299, China
Abstract：An ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS) method was established for the detection of the residues of two catecholamine compounds (epinephrine and dopamine) in meat and meat products. The samples were extracted with 10 mmol/L phosphate buffer solution, and the extract was purified on a WCX solid phase extraction column, and separated on a Waters Acquity BEH C18 column. The analytes were detected using an electrospray ion source in the positive ion multiple reaction monitoring (MRM) mode, and quantified by a matrix matched internal standard method. The results showed that the calibration curves for epinephrine and dopamine were linear in the concentration range of 0.5–50 ng/mL with correlation coefficient (R2) greater than 0.996. The limits of detection and limits of quantification were 0.39–0.40 and 1.00 μg/kg for livestock meat, 0.36–0.37 and 0.98 μg/kg for poultry meat, and 0.38 and 0.96–0.97 μg/kg for meat products, respectively. At spiked concentrations of 1–10 μg/kg, the recoveries of the method were between 83.7% and 111.2%, and the precision relative standard deviation (RSD) was 1.28%–5.76%. This method has the advantages of high sensitivity and accuracy, and is suitable for the determination of residual catecholamine compounds in meat and meat products.
何亮娜，马俊美，范力欣，李 强. 固相萃取结合超高效液相色谱-质谱法测定畜禽肉及肉制品中肾上腺素和多巴胺的残留量[J]. 肉类研究, 2021, 35(9): 27-32.
HE Liangna, MA Junmei, FAN Lixin, LI Qiang. Determination of Epinephrine and Dopamine Residues in Meat and Meat Products by Solid Phase Extraction Combined with Ultra-High Performance Liquid Chromatography-Mass Spectrometry. Meat Research, 2021, 35(9): 27-32.
2021, Vol. 35 
