Determination of Amantadine Residues in Pepper and Pepper Products by High Performance Liquid Chromatography Coupled with Tandem Mass Spectrometry

KeyWord:high performance liquid chromatography-tandem mass spectrometry£¨HPLC-MS/MS£©  amantadine  pepper  pepper products

Abstract:

      A high performance liquid chromatography tandem mass spectrometric£¨HPLC-MS/MS£© method was developed for the determination of amantadine residues in pepper and pepper products.After extracted with 1% trichloroacetic acid solution-methanol£¨1¡Ã1£© and purified by an Oasis-MCX SPE cartridge£¬the samples were sepatated on an Atlantis T3 C18 column£¨3.0 ¦Ìm£¬2.1 mm¡Á 150 mm£©by gradient elution.The electrospray was operated in positive mode and the samples were monitored under the multiple reaction monitoring£¨MRM£© mode.The calibration curves showed good linearity in the range of 1.0-50 ¦Ìg/kg.The quantitation limit was 1.0 ¦Ìg/kg for fresh pepper£¬and 5.0 ¦Ìg/kg for dried pepper and chili products.The recoveries of amantadine in fresh pepper at spiked levels of 1.0£¬2.0£¬5.0 ¦Ìg/kg were 72.2%-98.2%£¬with relative standard deviations£¨RSDs£¬n=6£© of 1.2%-4.6%£¬and recoveries in dry pepper and chili products at spiked levels at 5.0£¬10.0£¬25.0 ¦Ìg/kg were 64.2%-81.6%£¬with RSDs£¨n=6£© of 1.3%-6.3%.With advantages of simple operation£¬high sensitivity£¬good reproducibility£¬the method could be used for the detection of amantadine residues in the pepper and pepper products.