Determination of melamine residue in foods using gas chromatography-tandem mass spectrometry
Lu, Y.; Shu, Y.; Zhao, C.
Se Pu 26(6): 749-751
2008
ISSN/ISBN: 1000-8713 PMID: 19253557 Document Number: 620414
A method of gas chromatography-tandem mass spectrometry (GC-MS/MS) was developed for melamine residue in foods. The sample was extracted under ultrasonication with trichloroacelic acid (TCA), the protein in the sample was precipitated with zinc acetate solution. The extract was centrifuged, filtered, purified, derivatized and detected using GC-MS/MS in multiple-reaction monitoring mode. The limit of detection for melamine was 1 microg/kg. The good linearity in the range of 0.1 - 100 microg/L was obtained. The relative standard deviation (RSD) of peak area was less than 9%. This method has been applied to the analysis of melamine in milk powder, toffee, milk beverages, biscuits and other foods. It provides a method for the detection of abuse of melamine.