食品工业科技2013，Vol.34Issue(12)：61-64,89,5.
HPLC-MS/MS法检测鸡肉食品中金刚烷胺残留
Analysis of amantadine residues in chicken using HPLC-MS/MS
摘要
Abstract
An investigation studied on the amantadine residue in chicken product was carried out by HPLC-MS/MS.In this assay,19 of 103 samples were detected to contain amantadine residue.The concentration of amantadine in the chicken livers,wing,drumstick and was approximately 5.5,32.6～92.4,11.4～25.3μg/kg,respectively.No residue was detected in chicken breast.Based on the result,we were able to reach the conclusion that there was partially exist of the illegal use of amantadine in the chicken husbandry and different part of chicken body has not the same possibility of confer the amantadine residue.The further supervise in the chick breeding is needed.关键词
HPLC-MS/MS/金刚烷胺/残留/鸡肉Key words
HPLC-MS/MS/ amantadine/ residue/ chicken分类
轻工纺织引用本文复制引用
孙海新,曹立民,林洪,孙伟红,吕芳..HPLC-MS/MS法检测鸡肉食品中金刚烷胺残留[J].食品工业科技,2013,34(12):61-64,89,5.基金项目
教育部新世纪优秀人才支持计划(NCET-10-0756). （NCET-10-0756）
