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 0.005-0.1 mg·L-1,with detection limit (3S/N) of 1.0 μg·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%.