Determination of Seven Sedative Residues in Sausage by Gas Chromatography-mass Spectrometry 2 (1.) (2.) Abstract: Key words:
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Abstract:
A method for the determination of seven sedative residues (diazepam, oxazepam, estazolam, alprazolam, triazolam, phenobarbital, promethazine) in sausage using solid-phase extraction (SPE) and gas chromatography–mass spectrometry (GC-MS) was established. Five different sausage samples were extracted respectively with basic and acidic acetonitrile solutions, followed by purified on C18 column and eluted by methanol: acetone (5:5, V/V), the analytes were then screened with GC-MS. After separated on chromatographic column DB-5MS (30 m × 0. 25 mm×0. 25 μm), external standard calibration was used for quantitative analysis of targeted compounds. The characteristic ions were 256, 205, 259, 279, 313, 204 and 72. The results indicated that seven sedatives had a satisfactory linearity in certain range of concentration (from 0.0488 to 0.7808 mg/L, 0.1039 to 1.2468 mg/L, 0.0971 to 1.4566 mg/L, 0.1006 to 1.5090 mg/L, 0.0975 to 1.1700 mg/L, 0.0605 to 1.5360 mg/L, 0.0454 to 1.0896 mg/L, respectively), with the correlation coefficient more than 0.997. The limit of detection (LOD) of seven sedatives was in the range of 0.020~0.082 mg/L and the average recoveries ranged from 63.20% to 88.23%, and the RSD was from 7.02% to 16.89%. The developed method was simple and accurate, which was available for the detection of sedative residues in meat product.
