Norred W P, Cole R J, Dorner J W, Lansden J A
J Assoc Off Anal Chem. 1987 Jan-Feb;70(1):121-3.
A liquid chromatographic procedure has been developed for the determination of cyclopiazonic acid (CPA) in poultry meat. CPA is extracted from ground meat with chloroform-methanol (80 + 20), partitioned into 0.1N sodium hydroxide, acidified, and extracted into dichloromethane. An interfering component of meat is removed by transferring the dichloromethane extract to a minicolumn containing silica gel and washing the column with petroleum ether and chloroform. CPA is eluted with methanol-acetic acid (99 + 1), and subjected to ligand-exchange liquid chromatography. Recovery of CPA from 40 separate samples of meat spiked with CPA at levels from 0.016 to 15.6 ppm was 70.4 +/- 14.1%. Analysis of meat from a chicken orally dosed with 10 mg CPA/kg body weight revealed that 14.5% of the dose was in muscle 48 h after administration.
已开发出一种液相色谱法用于测定禽肉中的环匹阿尼酸（CPA）。CPA用氯仿 - 甲醇（80 + 20）从绞碎的肉中提取，分配到0.1N氢氧化钠中，酸化后再提取到二氯甲烷中。通过将二氯甲烷提取物转移到装有硅胶的微型柱中并用石油醚和氯仿洗涤柱子，去除肉中的干扰成分。CPA用甲醇 - 乙酸（99 + 1）洗脱，然后进行配体交换液相色谱分析。从40个添加了浓度为0.016至15.6 ppm CPA的肉样中回收CPA的回收率为70.4 +/- 14.1％。对口服10 mg CPA / kg体重的鸡的肉进行分析发现，给药后48小时，剂量的14.5％存在于肌肉中。
