采用 d-SPE 法和 UPLC-MS/MS 联用法测定鸡蛋中的五氯苯酚及其钠盐残留量

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-07-18 DOI:10.1080/19476337.2024.2377308

Nengming Chu, Manli Xie, Xia Meng, Xiaobing Qin, Shufang Jiang

引用次数: 0

摘要

建立了一种改进的d-SPE提取与超高效液相色谱-串联质谱联用（UPLC-MS/MS）测定五氯苯酚及其钠盐的方法。

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Determination of pentachlorophenol and its sodium salt residue in eggs using d-SPE method coupled with UPLC-MS/MS

A method, improved d-SPE extration couple with ultra performance liquid chromatography tandem-mass spectrometry (UPLC-MS/MS), was developed for the determination of pentachlorophenol and its sodium...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.