Determination of streptomycin and dihydrostreptomycin residues in cheese by weak cation solid phase extraction purification coupled with high performance liquid chromatography-tandem mass spectrometry

Determination of streptomycin and dihydrostreptomycin residues in cheese by weak cation solid phase extraction purification coupled with high performance liquid chromatography-tandem mass spectrometry

ObjectiveTo develop a determination method for streptomycin and dihydrostreptomycin in cheese using high performance liquid chromatography-tandem mass spectrometry.MethodsThe samples were extracted with 20 mmol/L Na2HPO4 solution （pH 7.4， adjusted by 6 mol/L HCl） through sonication. The purification...

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Bibliographic Details
Main Authors: YANG Hao, GONG Pixue, WANG Jun, XUE Xia, WU Hao, WANG Deli
Format: Article
Language:zho
Published: The Editorial Office of Chinese Journal of Food Hygiene 2023-04-01
Series:Zhongguo shipin weisheng zazhi
Subjects:
streptomycin
dihydrostreptomycin
cheese
wcx mixed-mode weak cation-exchange spe column
high performance liquid chromatography-tandem mass spectrometry
Online Access:http://www.zgspws.com/zgspwszz/article/abstract/202304007

Internet

http://www.zgspws.com/zgspwszz/article/abstract/202304007

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