HPLC-MS/MS Determination of Residual Amount of Amantadine in Chicken Meat Products

HPLC-MS/MS was applied to the determination of residual amount of amantadine in chicken meat products.The sample was extracted with acetonitrile and the sample solution was diluted to constant volume with acetonitrile-water(3+7)solution.Phenomenex Kinetex C18 column was used as stationary phase,and the mixture of 0.1%(φ)formic acid solution and acetonitrile mixed in different ratio was used as mobile phase in gradient elution.ESI+and selective reaction monitor were adopted in MS/MS. Matrix matching curve was used for calibration.Linear relationship between values of peak area and mass concentration of amantadine was obtained in the range of 0.005-0.1mg·L-1,with detection limit(3S/N)of 1.0μg·kg-1.On the base of blank sample,test for recovery was made by standard addition method;values of recovery found were in the range of 82.5%-94.0%,with RSD′s(n=6)in the range of 6.3%-11%.