Determination of chloramphenicol residues in fish meats by liquid chromatography-atmospheric pressure photoionization mass spectrometry.

@article{Takino2003DeterminationOC,
  title={Determination of chloramphenicol residues in fish meats by liquid chromatography-atmospheric pressure photoionization mass spectrometry.},
  author={Masahiko Takino and Shigeki Daishima and Taketoshi Nakahara},
  journal={Journal of chromatography. A},
  year={2003},
  volume={1011 1-2},
  pages={67-75}
}
A liquid chromatography-atmospheric pressure photoionization (APPI) mass spectrometry method was developed for the determination of chloramphenicol (CAP) in fish meats (young yellowtail and flatfish). For the optimization of APPI, several APPI ion source parameters and mobile phases were investigated. CAP with APPI using the optimized parameters gave simple mass spectra and a strong signal corresponding to [M-H]- was observed. Further, APPI was compared with atmospheric pressure chemical… CONTINUE READING

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