Determination of pindone in meat product by GC-MS

Authors

HE Yan, Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
XU Wenyang, Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
SUN Guifang, Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
ZHOU Xingwang, Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
TANG Wanli, Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China

Abstract

To establish a GC-MS method for determination of pindone in meat products. The effects of ways of extraction and purification on the recovery have been studied. The samples were extracted by acetone and (hexane 11) with dSPE purified column. GC-MS was used for determination by EI. The average recoveries were in the range of 81%～89% at spiked levels of 0.5～5.0 mg/kg. The relative standard deviation of the methods were 3.0%～8.4%, and the limit of quantification reached 0.005 mg/kg which meet the requirement of technical parameters for analysis with fast and simple determination and high sensitivity.

Publication Date

5-28-2017

First Page

99

Last Page

102,124

DOI

10.13652/j.issn.1003-5788.2017.05.020

Recommended Citation

Yan, HE; Wenyang, XU; Guifang, SUN; Xingwang, ZHOU; and Wanli, TANG (2017) "Determination of pindone in meat product by GC-MS," Food and Machinery: Vol. 33: Iss. 5, Article 20.
DOI: 10.13652/j.issn.1003-5788.2017.05.020
Available at: https://www.ifoodmm.cn/journal/vol33/iss5/20

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