关键词: 氯霉素, 甲砜霉素, 残留, 猪, 可食组织, 气相色谱法

Abstract: Abstract：A Gas Chromatography method was developed to simultaneously determine chloramphenicol and thiamphenicol residues in edible tissues of swine, The residues were extracted with ethyl acetate and cleaned up by C18 solid phase extraction cartridge. Residues were reacted with BSTFA-TMCS（99:1）at 70℃ for 30min and then evaporated to dryness by nitrogen. The final solution were analysed by Gas Chromatography. The limits of detection of chloramphenicol in liver and muscle of swine are 0.5μg/kg and the limits of quantification are 1.0μg/kg, The limits of detection of thiamphenicol in liver and muscle of swine are 1.0μg/kg and the limits of quantification are 2.0μg/kg. The samples are fortified with chloramphenicol in the range of 1~4μg/kg and with thiamphenicol in the range of 2~8μg/kg, The recoveries are in the range of 70%～81% and the correlation coefficient are less than 16%. The calibration curves of chloramphenicol and thiamphenicol are linear (R2>0.998) in the range of 10μg/L～640μg/L. The method is simple and accurate enough to determine the residues of chloramphenicol and thiamphenicol in edible tissues of swine.

Key words: chloramphenicol, thiamphenicol, residues, edible tissues, swine, GC-ECD